Flax Meal Honey Cinnamon Yogurt Muffins Recipes
ZUCCHINI, BANANA, AND FLAXSEED MUFFINS
Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
- Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.
Nutrition Facts : Calories 183 g, Fat 2 g, Fiber 3 g, Protein 5 g, SaturatedFat 1 g
FLAX MEAL CINNAMON MUFFINS - SOUTH BEACH
This is a good way to introduce flaxmeal into your diet. These muffins are also Phase II appropriate for the South Beach Diet, just be sure to count this toward your daily nut/seed allowance. Believe me, when you have been craving bread, these muffins taste like heaven!
Provided by AngelaTN
Categories Quick Breads
Time 25m
Yield 10 muffins, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Beat together eggs, oil, syrup, water and vanilla. Set aside.
- In small bowl, combine flaxmeal, baking soda, baking powder, cinnamon and salt.
- Slowly stir dry ingredients into egg mixture. Let stand 5 minutes.
- Spoon batter into 10 well-greased muffin tins.
- Bake at 350 for 12-15 minutes or until muffins are lightly browned and seem set to the touch.
- Remove from muffin pan immediately and allow to cook on rack.
- Store in refrigerator. (Can be frozen if desired.).
FLAX MEAL HONEY CINNAMON YOGURT MUFFINS
Make and share this Flax Meal Honey Cinnamon Yogurt Muffins recipe from Food.com.
Provided by sakhalin94
Categories Quick Breads
Time 25m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix wet ingredients.
- Mix dry ingredients. Then combine with wet.
- Let batter stand 5 minutes. Spoon into well-greased muffin cups (don't use paper liners).
- Bake at 350 degrees for 15 minutes. (Store leftovers in fridge.).
Nutrition Facts : Calories 150.2, Fat 7.8, SaturatedFat 1.1, Cholesterol 79.5, Sodium 178.1, Carbohydrate 15.4, Fiber 4.8, Sugar 10.2, Protein 5.7
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