- Cooking Time: 15
- Servings: 12
- Preparation Time: 10
- 1 cup whole wheat flour
- 1/2 cup ground flax seed
- 4 ripe bananas, mashed
- 1/2 cup Splenda
- 1 tsp. vanilla
- 1/2 teaspoon cinnamon
- 1/2 tsp. nutmeg
- 1 stick butter, melted
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees. Line muffin tin with paper liners.
- Sift together flour, flax seed, cinnamon, nutmeg, powder, soda, and salt. Make a hole in the center.
- Add banana, butter, and vanilla to the well and fold ingredients into the center, blending until just combined.
- Fold in nuts.
- Fill each muffin cup with equal amounts of batter and bake for 10-15 minutes, or until toothpick inserted in the center comes out clean.
NotesSo, my mom is a health freak. Actually, to be a bit more accurate, she is a fiber freak. You can pick up any food item and she can tell you the fiber content instantly, without even thinking about it. I modified this muffin recipe especially for her, so that each little bite is packed with fiber. I don't know how much yet, but I'm sure she'll let me know as soon as I email her this recipe!
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Gluten Free Passover Cookbook for Jewish Celiacs at Pesah
Just Desserts - Top 20 from the Culinary Alchemy Blog
Gluten-Free - Making do with what you got!See More
Easy Chocolate Tart
Black Bean And Corn QuesadillasSee More