Prep 5 mins
Cook 20 mins
Delicious high fiber muffins with the added benefit of flax!
- 3 large bananas
- 3⁄4 cup Splenda sugar substitute
- 1 cup ground flax seeds
- 1 egg
- 2 -3 tablespoons milk
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 1⁄2 cups whole wheat flour
- Pre-heat oven to 200c (380f).
- Mash bananas, then mix in flax and egg.
- Stir the dry ingredients together then add to the banana mix.
- Add enough milk to wet the ingredients - this will depend on your bananas.
- Spoon into lined muffin tray and bake for 20 minutes.
- You can also add blueberries or dark chocolate chips or nuts to make a little change.
Great recipe. You have to read the entire recipe. The temp is 380 degrees Fahrenheit. ( that's what we use in the US) It's written just below the 200 degrees Celsius
I was quite skeptical when I saw that these only required the oven to be heated to 200 degrees, but then I read the two prior reviews and figured I'd give it a shot. Well, I was right: Baking these for 20 minutes at 200 was nowhere near enough heat or time. They were still practically batter. I upped the temp to 350 and cooked them another 10 minutes and managed to salvage them. All in all it's a good basic healthy muffin recipe that you can easily tweak to be vegan by subbing applesauce or some other fruit for egg. I added cinnamon, nutmeg, a couple of tablespoons of semisweet chocolate chips and a couple of tablespoons of cashews. I will likely make these in the future, but will have to play around with temperature and cooking time.
I love this recipe! I added some chocolate and walnuts, plus the cinnamon. MAYBE i sprinkled them with some icing sugar too.....and used brown sugar instead of the splenda.....so maybe they aren't as healthy or low fat as advertised, but my husband loved them!