Tuesday, August 3, 2010

Spelt Banana Flaxseed Muffins

2 1/4 Cups Spelt Flour
1/4 Cup Splenda Brown Sugar Blend or 1 TBSP Agave Syrup
1 TBSP Aluminum Free Baking Powder
1 1/4 Cup Milk (Soy, Rice, or Smart Balance Fat Free Omega 3 Milk)
3 Egg Whites or Equivalent Organica No Egg Egg Replacer
4 Oz Musscleman's Light Applesauce With Splenda
2 Mashed Banana or Canned Peached Sweetened With Splenda
1-2 TBSP Ground Flaxseed

Preheat Oven To 425

Spray 12 Container Muffin Pan With Baking Flour Spray

Combine all Dry Ingredients (If Using Brown Sugar, & Egg Replacer)
Beat together the Wet Items Agave (if using) milk, bananas, egg whites (if using) and Applesauce
Mix wet with dry, just enough to mositen,
Fill Muffin Cups 2/3 full and bake for 17 minutes, or until light golden brown in color.

Variations: Add 1/2 cup chopped Blue Diamond Cinnamon Brown Sugar Almonds or 1/2 cup chopped dates or raisins (coated with flour to prevent sticking) or 1/4 of each to batter before baking.

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