Banana Nut Muffins

Total Time: 55m
Servings: 12
Serving Size: 1 muffin
Level: Easy
Calories: 170

Breads and Muffins Breakfast Diabetes Friendly Vegetarian

Ingredients

1 1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 cup Plain 0% Filmjölk
1/4 cup dark brown sugar
3 Tbs flax seeds, ground
1 cup bananas, mashed (about 2-3 medium bananas)
2 Tbs coconut oil, melted
1 tsp vanilla extract
1 egg
1 tsp baking soda
1 tsp baking powder
3/4 cup walnuts, chopped

Nutrition Facts per serving

Calories 170, Protein 5g, Total Fat 8g, Saturated Fat 3g, Cholesterol 20mg, Sodium 150mg, Total Carbohydrates 22g, Sugars 4g

Preparation

Preheat the oven to 350* F

Line 12 standard muffin cups with paper liners.

In a medium bowl, combine the whole wheat flour, all-purpose flour, flax seeds, baking soda, and baking powder. Whisk until evenly combined.

In a separate bowl, combine the filmjölk, egg, brown sugar, bananas, coconut oil, and vanilla extract and whisk well.

Slowly add the wet ingredients to the dry ingredients, using a spatula combine well. Add in about half of the chopped walnuts and fold into the batter.

Fill the muffin cups with the batter and sprinkle the remaining walnuts on top.

Bake for about 30-45 minutes or until golden brown on top and the walnuts are nicely toasted.

Delicious with fresh butter or on its own, this muffin is not so sweet and makes a great snack or breakfast.