HEART HEALTHY RECIPE (BREAKFAST): BANANA FLAXSEED MUFFIN

2 cups whole wheat flour                    

1 cup ground flax-seed                    

2 cups old fashioned oats                    

¾ cup brown sugar Splenda                

1 TBSP baking powder                       

1 TBSP baking soda                           

½ tsp. cinnamon

2 eggs or 4 egg whites

1 ½ cups skim milk                     

⅓ cup canola oil

1 ¾ cup mashed banana (2-3 medium)

1 tsp. vanilla

¾ cup semi-sweet mini chocolate chips

cooking spray

1.      Preheat oven to 375˚

2.      Combine all dry ingredients in a large bowl

3.      In another bowl, slightly beat eggs

4.      Add milk, oil, mashed banana and vanilla and combine with a wire whisk until smooth

5.      Add egg mixture to the dry ingredients and stir gently- batter will be slightly thick

6.      Stir in mini chocolate chips

7.      Spray muffin tins with cooking spray and fill ⅔ full with muffin mix

8.      Bake at 375˚ for about 18 minutes

Servings:  24

Serving size:  1 muffin

Nutritional Information

Calories:  140

Fat:  5 g

Saturated Fat:  1 g                                       TIP:

Cholesterol:  15 mg                                     Wrap individual muffins and freeze

Sodium:  85 mg                                           for up to 3 months.

Carbohydrate:  20 g

Fiber:  3 g

Protein:  4 g

Serving Suggestion:

Add 14 grams of protein such as 2 turkey sausage links.

"The Perfect Day"
By: Nanette Cameron, RD