Muffins with Bananas and Flax
Makes 12 muffins
1 Preheat the oven to 375 degrees F. Grease muffin tins or add muffin liners.
2 In a medium bowl, stir together the flour, ground flax seed, baking soda, cocoa, and salt. Set aside.
3 In another medium bowl, beat together the bananas and oil. Add the brown sugar and egg, continuing to beat until completely combined. Add the wet ingredients to the dry ingredients and combine until just blended.
4 Spoon the batter into the prepared muffin tins, filling each about 3/4 full. Bake until a toothpick inserted comes clean, about 15 to 20 minutes. Cool in the pan for 5 minutes before turning out onto a cooling rack.
Nutrition Facts
Total Recipe
2160 cal, 81 fat, 8 sat fat, 325 carb, 102 fiber, 131 sugar, 73 protein
Per muffin
calories 180
total fat 6.75 grams
sat: 0.75 grams
total carb 27.1 grams
fiber: 8.5 grams
sugar: 10.9 grams
protein 6.1 grams
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (57g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 200 | ||
Calories from Fat: 56 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 0mg | 0 % | |
Sodium 74.9mg | 3 % | |
Potassium 248.2mg | 7 % | |
Total Carbohydrate 35.4g | 10 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 29.8g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 200
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