Who can resist a tasty muffin for breakfast or as a quick snack? They’re everybody’s favorite treat – but muffins all too often boast high-fat ingredients. These moist, dense muffins taste great. And they’re not just good; they’re low in fat, high in fiber, and loaded with flaxseed, the amazing superseed that’s making headlines because of its heart-healthy omega-3s and other healing nutrients.
Banana Berry Muffins
1½ c rolled oats
1 c whole wheat flour
½ c ground flaxseed
½ c packed brown sugar
1 tsp baking powder
1 tsp baking soda
½ tsp ground cinnamon
3 bananas, mashed
½ c skim milk
2 egg whites
2 Tbsp applesauce
1 tsp vanilla
½ c blueberries (fresh or frozen)
1. Preheat oven to 400°F. Coat 10 muffin cups with nonstick spray.
2. In a lg bowl, mix oats, flour, flaxseed, sugar, baking powder, baking soda, and cinnamon. In a med bowl, mix bananas, milk, egg whites, applesauce, and vanilla. Pour liquid into flour mixture and stir to combine. Stir in blueberries.
3. Spoon into the muffin cups, filling them about three-quarters full. Bake 22 min., until golden brown. Let cool 5 min., then remove from cups. Yields 10.
