Low Fat, fruit muffins

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 144.8
  • Total Fat: 3.2 g
  • Cholesterol: 10.6 mg
  • Sodium: 101.1 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 3.3 g
  • Protein: 3.8 g

View full nutritional breakdown of Low Fat, fruit muffins calories by ingredient
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Number of Servings: 20

Ingredients

    1 c Whole Wheat Flour
    1/2 c All-Purpose Flour
    1 cup Whole Oats,
    1 Tbl Psyllium Husk, (or wheat bran)
    2 Tsp Baking soda
    1/4 tsp Salt,
    1/2 c agave necter, (1/2 c brown sugar works too)
    1/2 cup Greek yogurt Oikos (I used vanilla),
    1/2 c Orange Juice ( I used Trop50),
    1/2-1 c Banana, mashed,( I used one banana)
    1 Egg
    1 C Pitted Dates,
    1/2 c Walnuts, chopped
    3/4 c Prunes, pitted and chopped (you can sub dried pineapple or apricots)
    1/2 c Cranberries,(optional)
    3 tbl Flax Seed Meal (ground flax),

Directions

Preheat oven to 350.
Place 20-22 muffin cups liners in muffin tin, coat with cooking spray.
Lightly spoon flours into dry measure cups, level with knife. Combine flours and next 4 (if using brown sugar add with flour mix but if you are using agava then mix it with next step)
Combine agava yogurt, oj, banana and egg, mix well.
Add wet mix to dry mix, stiring just until moist. Fold in rest (do not add flax seed).
Spoon (I used ice cream scoop) into muffin tins and sprinkle with flax seed.
Bake for 15-20 min, or until muffins spring back
Makes 18-22 muffins depending on how full you fill the tins. Nutr. info is based on 20

Number of Servings: 20

Recipe submitted by SparkPeople user KERIG1973.

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