Whole-Wheat Banana Muffins
2¼ cup whole wheat flour ¾ teaspoon baking soda ¼ teaspoon salt 3 very ripe bananas, mashed ¼ cup plain greek yogurt ¼ cup honey 2 ground flaxseed egg substitute * ⅓ cup unrefined coconut oil 1 teaspoon vanilla ¼ cup chopped walnuts (optional) *Don't forget to double the egg substitute recipe (i.e. 2 tablespoons ground flaxseed+6 tablespoons water). Or, if you don't have any flaxseed you can just use 2 eggs. Preheat oven to 350 degrees F and grease muffin tins, or add muffin cups. Mix the egg substitute and let sit for 5-10 minutes. Whisk together the flour, baking soda and salt. In a separate bowl, mix together mashed bananas, yogurt, honey, egg substitute, oil, and vanilla. Fold the banana mixture into the flour mixture until blended. Do not over-mix. Pour the batter into muffin tins, filling each cup about ⅔ full. Sprinkle walnuts over the top if desired. Bake in preheated oven until slightly brown on top and a toothpick, poked into the center, comes out clean (about 20-30 minutes). Put leftovers in a ziploc bag and refrigerate for up to a week, or freeze for a few months. {serving size = 1 muffin - recipe makes about 16 servings} 161 calories, 6.5g fat, 3.2g fiber, 3.3g protein *Actual nutrition info may vary based on exact ingredients used. Find this recipe on MyFitnessPal as FG8 Whole Wheat Banana Muffins.
Recipe by Feel Great in 8 Blog at http://blog.feelgreatin8.com/whole-wheat-banana-muffins/
3.4.3177