BANANA NUT MUFFINS (WHOLE GRAIN)

BANANA NUT MUFFINS (WHOLE GRAIN)
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an original creation of Sara Nejat-Bina, dietician!
  • CourseBrunches & Bread
Servings
4 people
Servings
4 people
BANANA NUT MUFFINS (WHOLE GRAIN)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
an original creation of Sara Nejat-Bina, dietician!
  • CourseBrunches & Bread
Servings
4 people
Servings
4 people
Ingredients
  • cups whole wheat flour
  • ½ cup almond meal
  • ½ cup flaxseed meal
  • ¼ cup flaxseeds
  • 1 cup sugar
  • tsp. baking powder
  • 1 tsp. salt
  • 3 Tblsp. oil
  • ¾ cup milk
  • 1 egg beaten
  • 1 cup walnuts or pecans halves or chopped
  • 1 cup banana chopped
Instructions
  1. Mix the dry ingredients. Mix the moist ingredients.
  2. Mix the moist into the dry and blend, just until it’s all mixed together.
  3. Lightly grease a loaf pan or fill foil lined muffin cups 2/3 of the way full.
  4. Makes one loaf of bread or 18 regular muffins/12 large.
  5. Bake at 350 degrees.
  6. Bread bakes for one hour, until toothpick comes out clean.
  7. Bake muffins for 20-25 minutes, until done to the touch.
Terri's Notes

- I baked the recipe as is and loved it! Wendy says she sometimes mixes a little more flour and flaxseed meal together to replace the almond meal and it works well too.
- I prefer muffins, they bake faster and so are always moist all the way through ~ and it helps measure portion control!

12 servings: 300 calories, 7g fiber, 8g protein, 14 g fat (all mono and poly - the good ones)
18 servings: 200 calories, 4.7g fiber, 5.5g protein, 9g fat

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