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1 1/3 cup White Whole Wheat Flour

1/2 tsp. Salt

1 tsp. Baking Soda

1/4 tsp. Baking Powder

1/4 cup Avocado Oil

1/4 cup Splenda Sugar Blend or

1/2 cup Granulated Sugar

1/2 cup Egg Beaters

1 cup Dannon® Fit -n- Light

Vanilla Yogurt (not Greek)

1 Ripe 6” Banana

3 Tbsp. Flaxseed Meal

1/2 cup Walnuts, toasted, chopped

Avocado Oil Spray or Paper Muffin cups

Directions: Pre heat oven to 350°F. Lightly spray a 12-cup muffin tin, or add paper muffin cups; set aside

Step 1: In a medium bowl, combine flour and next 3 ingredients, (thru baking powder).  Use a whisk to blend; set aside.

Step 2: In another medium bowl, using an electric beater or whisk, whip oil and Splenda on high for about 2 minutes. Gradually incorporate mixture of dry ingredients, beating well after each addition. The mixture will look dry and crumbly; set aside.

Step 3: Using original dry ingredients bowl, blend with an electric beater or whisk remaining 4 ingredients (thru walnuts) until smooth. Add reserved batter and mix until totally combined. Do not overmix. Using a bakers scoop or measuring cup, divide mixture up into your muffin cups. Bake for 18 – 20 minutes, or until light golden and slightly firm to the touch.  

Carb & Fat Portions ONLY:

2 Unit Meal

1/4 cup batter muffin 

3 Unit Meal: 

1/3 cup batter muffin 

4 Unit Meal: 

2 x 1/4 cup batter muffins 

5 Unit Meal: 

2 x 1/3 cup batter muffins

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