Banana Walnut Muffins (Splenda)
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I keep flax seed in my refrigerator and grind it at the time of baking, in a coffee grinder I bought just for the flax seed.
- Ready In:
- 45mins
- Serves:
- Yields:
- Units:
ingredients
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup ground flax seeds
- 1⁄2 cup Splenda granular, sugar substitute
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 cup wheat germ
- 1⁄8 teaspoon salt
- 1 tablespoon olive oil
- 2⁄3 cup milk
- 2 teaspoons vanilla extract
- 2 mashed bananas, medium sized, over ripe
- 1⁄2 cup walnuts, chopped
directions
- Preheat oven to 350°F
- Fill 12 muffin cups with paper liners.
- Stir dry ingredients together.
- In a separate bowl, mix remaining ingredients, except walnuts.
- Stir dry ingredients into wet ingredients just until mixed.
- Fold walnuts into batter.
- Divide batter between 12 muffin cups.
- Bake 15 minutes, or until toothpick comes out clean from the center of a muffin.
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"I keep flax seed in my refrigerator and grind it at the time of baking, in a coffee grinder I bought just for the flax seed."
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I keep flax seed in my refrigerator and grind it at the time of baking, in a coffee grinder I bought just for the flax seed.
