Brunch

Flat-belly mini muffins is for Snack.

Flat-belly mini muffins takes 15 minutes to prepare.

Flat-belly mini muffins takes 12 minutes to cook.

Flat-belly mini muffins makes 34 servings.

The ingredients for Flat-belly mini muffins are:

1 cup Safflower Oil, oleic
.5 cup, packed Brown Sugar
1 serving Maple Syrup - Maple Grove Farms Pure Maple Syrup (1/4 cup)
50 gram(s) Egg - Egg Land's Best Organic Eggs (1 egg = 50 grams)
1 tsp Vanilla Extract
1 cup Whole Wheat Flour
1 cup Flour, white
5 serving Bob's Red Mill Pure Baking Soda-1/4 tsp
4 tbsp *Nestle Mini Chocolate Chips
.25 cup, chopped Walnuts

Here is how you make Flat-belly mini muffins:

Preheat oven to 325 degrees F. Fill mini muffin tin with muffin papers. Mix all ingredients together. Fill each muffin cup with 1 Tbs. batter. Bake 10-12 minutes or until baked through. Cool. To maximize freshness, use doubled freezer bags to freeze any muffins you won't consume within 2 days. Defrost in wrapping at room temperature overnight. Makes 34 mini muffins. You may also bake in batches.Serving Size: 34 mini muffinsNumber of Servings: 34Recipe submitted by SparkPeople user VNICKERSON1.

The nutritional information for Flat-belly mini muffins is:

• Servings Per Recipe: 34
• Amount Per Serving
• Calories: 116.5

• Total Fat: 7.7 g
• Cholesterol: 5.0 mg
• Sodium: 43.2 mg
• Total Carbs: 12.5 g
• Dietary Fiber: 0.6 g
• Protein: 1.2 g