1. Preheat oven to 375 degrees F.
2. In a large bowl, whisk together oatmeal, flour, flaxseed, baking powder, and baking soda.
3. In a separate bowl, combine eggs, yogurt, bananas, syrup, and oil. Add flour mixture and fold in walnuts.
4. Divide batter into paper-lined muffin cups. Bake for 20 to 22 minutes or until tops spring back when lightly touched. Cool on a wire rack.
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|Serving Size: 1 Serving (80g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 83 (47%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 117.6mg||36 %|
|Sodium 132.3mg||5 %|
|Potassium 190.8mg||5 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 15.7g|
|Protein 6.1g||9 %|
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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: 175
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