Oh My Banana Muffs!
Rich in Omega-3’s these muffins will definitely make your body say ‘Oh My!’ I found this recipe on the FANNEtastic Food website and thought I would give it a whirl.  After I baked them and decided they were pretty kick-ass, I analyzed the recipe and came up with this: Each muffin is less than 200 calories and provides nearly 80% of the RDI of Omega-3, 19% of fiber, along with 5 grams of protein and 10% of the recommended vitamin B6. The spelt flour combines beautifully with the bananas, the yogurt keeps the muffin nice and moist while the ground flaxseed turns these babies golden brown. 
Ingredients:
2 cups Spelt Flour
1/2 cup Brown Sugar
1/2 cup Ground Flaxseed (see below)
1 tsp Cinnamon
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Sea Salt
3 Bananas, Mashed
3/4 cup Milk
1/2 cup Yogurt, plain
1/2 cup Pecans, chopped
Instructions:
Preheat oven to 300 degrees
In a large bowl mash the bananas till most of the large chunks are gone.  

Add the milk and yogurt and gently mix. 

In a separate bowl, mix together the flour, sugar, ground flax seeds, cinnamon, baking powder, baking soda and salt.  

Add the dry ingredients into the banana mixture in thirds. Gently fold together the batter being careful to not over mix. 

Fold in pecans.  Batter should be lumpy and fluffy. 

Fill muffin cups 3/4 full.  

Decorate the tops if you like!

Place in oven and bake 12 - 15 minutes, depending on the size of muffin cups and your stove.  Muffins are finished when the tops no longer look moist and fragile, and after a toothpick comes out mostly clean. Tops will turn a golden brown color.

To make your own ground flaxseeds: 
I keep a fresh bag of flaxseeds in the refrigerator and quickly ground them in my coffee grinder! Works perfectly.

    Oh My Banana Muffs!

    Rich in Omega-3’s these muffins will definitely make your body say ‘Oh My!’ I found this recipe on the FANNEtastic Food website and thought I would give it a whirl.  After I baked them and decided they were pretty kick-ass, I analyzed the recipe and came up with this: Each muffin is less than 200 calories and provides nearly 80% of the RDI of Omega-3, 19% of fiber, along with 5 grams of protein and 10% of the recommended vitamin B6. The spelt flour combines beautifully with the bananas, the yogurt keeps the muffin nice and moist while the ground flaxseed turns these babies golden brown. 

    Ingredients:

    2 cups Spelt Flour

    1/2 cup Brown Sugar

    1/2 cup Ground Flaxseed (see below)

    1 tsp Cinnamon

    1 tsp Baking Powder

    1 tsp Baking Soda

    1/2 tsp Sea Salt

    3 Bananas, Mashed

    3/4 cup Milk

    1/2 cup Yogurt, plain

    1/2 cup Pecans, chopped

    Instructions:

    Preheat oven to 300 degrees

    In a large bowl mash the bananas till most of the large chunks are gone.  


    Add the milk and yogurt and gently mix. 


    In a separate bowl, mix together the flour, sugar, ground flax seeds, cinnamon, baking powder, baking soda and salt.  


    Add the dry ingredients into the banana mixture in thirds. Gently fold together the batter being careful to not over mix. 


    Fold in pecans.  Batter should be lumpy and fluffy. 


    Fill muffin cups 3/4 full.  


    Decorate the tops if you like!


    Place in oven and bake 12 - 15 minutes, depending on the size of muffin cups and your stove.  Muffins are finished when the tops no longer look moist and fragile, and after a toothpick comes out mostly clean. Tops will turn a golden brown color.


    To make your own ground flaxseeds: 


    I keep a fresh bag of flaxseeds in the refrigerator and quickly ground them in my coffee grinder! Works perfectly.

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