Healthy Breakfast Muffins
Banana Breakfast Muffins
Adapted from Joy of Baking
1 cup whole wheat flour
½ cup ground flax seeds
½ cup all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
3 large ripe bananas, mashed well
2 eggs, lightly beaten
1/3 cup pure maple syrup
1/3 cup low-fat vanilla yogurt
3 tablespoons canola oil
½ cup chopped walnuts
Preheat oven to 375 degrees. Grease 12-cup muffin tins.
In a large bowl, combine the flours, flax seed, baking powder, baking soda, cinnamon, and salt.
In another large bowl combine the bananas, eggs, syrup, yogurt, and oil. Lightly fold the wet ingredients into the dry just until combined. Fold in walnuts.
Spoon batter into muffins tins. Bake 18-20 minutes or until toothpick inserted comes out clean. Cool on wire racks for 5 minutes and remove from pans. Enjoy!
Makes about 16 muffins.
Recipe courtesy of My Recipes
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