These banana bread inspired muffins feature a blend of whole wheat and all purpose flour, chia seeds, flax seeds and lemon zest.
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Servings: 12 (click to scale)
Ingredients
- 2 Tbsp granulated sugar
- 1/3 cup light brown sugar
- 1 each egg
- 1 tsp almond extract
- 8 ounces plain fat free Greek yogurt
- 3 each banana ripe, mashed
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 Tbsp ground flax seeds you can purchase whole flax and grind on your own
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 each lemon
- 2 Tbsp chia seeds
- 1/2 cup confectioners sugar
- 1 Tbsp water
- 1/4 tsp vanilla extract
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Instructions
- Whisk together the granulated sugar, brown sugar, and eggs in a bowl. Add the almond extract, Greek yogurt and bananas. Stir well to incorporate. Set aside.
- In another bowl mix together the all purpose flour, whole wheat flour, flax, baking soda, salt, lemon zest and chia seeds. Slowly begin to pour the dry ingredients into the wet, mixing until just combined.
- Spray or line a muffin tin. Pour the batter into the muffin tin using a 1/3 measuring cup. Bake at 400F for 20 minutes, or until completely cooked through. Let cool.
- In a bowl whisk together the sugar, vanilla, and water. Drizzle 2 tsp over top of each muffin.
Nutrition
Calories: 190kcal | Carbohydrates: 37g | Protein: 6g | Fat: 2g | Saturated Fat: 0.5g | Sodium: 148mg | Fiber: 3g
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