Monday, March 26, 2012

Banana Flax Muffins

I decided to get a little creative this morning. I keep trying to find things to eat that are filling, yet low in fat/calories/blah blah blah. So with a couple attempts, I created this muffin recipe. If you are looking for a sugary, bakery style muffin (which I also love..too much)- ya might want to walk away from this recipe. This is a hearty muffin. The banana I had wasn't very ripe yet. I would suggest letting it get fairly brown before making these. I just got a little too anxious and HAD to make these today... oh well! They're still good :) So if ya feel like gettin your healthiness on, bake away!

-1 large banana
-1/2 c. light applesauce or a little single serve applesauce cup
-1/2 c. Splenda (or Apriva, kroger brand)
-1 egg
-1/3 c. milk
-1/2 c. whole wheat flour
-1/3 c. all purpose white flour
-1 c. quick oats
-1/2 c. milled flax seed
-3/4 t. baking soda
-1 t. baking powder
Preheat oven to 350 degrees. Spray a 12 cup muffin tin with non stick cooking spray. Beat banana and applesauce with a mixer until banana is no longer in chunks. Add in sugar, egg, and milk. Mix well. Combine all dry ingredients in a separate bowl. Add to wet ingredients. Mix until just combined. Scoop into muffin tin (using a cookie dough scoop is the easiest).
This is what the batter will look like. It's thick!
Bake for 15 minutes. These muffins won't rise a ton. Touch the top of one gently to check to see if it's done. If it springs back, it's done. Let them cool just a couple minutes.
Then, remove muffins from the tin to a cooling rack. You can eat these muffins plain. You can spread a little peanut butter on the tops while they're still warm. I also tried mixing a little fat free Cool Whip with a little PB2 and put that on the top. I liked them best with the Cool Whip/PB2 topping! Makes 12 regular size muffins.

Peanut butter 

Fat Free Cool Whip + PB2

1 comment:

  1. I also tried these with pureed blueberries on them! You could do that or use a blueberry jam :)