Breakfast

Banana Nut Flaxseed Muffins is for Breakfast.

Banana Nut Flaxseed Muffins takes 10 minutes to prepare.

Banana Nut Flaxseed Muffins takes 30 minutes to cook.

Banana Nut Flaxseed Muffins makes 12 servings.

The ingredients for Banana Nut Flaxseed Muffins are:

1 c whole wheat flour
1 c flaxmeal
1/4 c granulated Splenda
1 T baking powder
1 t cinnamon
1/2 t allspice
1/2 t salt
6 oz fatfree Greek yogurt (Fage 0%)
1/2 c. 1% milk
1 egg, beaten
2 med bananas, mashed
2 T unsweeted applesauce
2 T extra virgin olive oil
2 oz chopped walnuts (about 1/2 cup)

Here is how you make Banana Nut Flaxseed Muffins:

Preheat oven to 400. Grease muffin pan (I use butter flavored Pam). Combine dry and wet ingredients separately, and then combine the two with a minimum of stirring. Fold in walnuts. Fill cups. Bake until firm--20-30 min. After 5 minutes, transfer to rack and cool. I keep them in the freezer and microwave on high for 1 minute when I want one. Serving Size:?makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user EXENEC.

The nutritional information for Banana Nut Flaxseed Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 167.0

• Total Fat: 9.6 g
• Cholesterol: 27.7 mg
• Sodium: 20.4 mg
• Total Carbs: 16.6 g
• Dietary Fiber: 4.7 g
• Protein: 6.8 g

The dietary needs meet for Banana Nut Flaxseed Muffins is Low Carb