Ingredients:
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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