• Cooking Time: 15
  • Servings: 12
  • Preparation Time: 10


So, 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!


  • 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.

Categories: Muffin 
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