Banana Nut Flax Muffins

[WH1968]

I was asked by Betsy to post this recipe.... I LOVE making these...

Banana Nut Flax Muffins
==========================

2 cups milled (ground) flax (Personally I prefer the Golden Flax)
1 cup nuts (I use walnuts) *Optional if on induction
1/2 cup granulated splenda
1 tsp baking powder
1 tsp baking soda

1 tbl banana extract (check for sugar content)
1/2 cup davinci banana syrup
1/3 cooking oil (personally I use Extra Virgin Coconut Oil)
4 eggs beaten

bake 350 for 15 minutes
Makes 12 muffins. Tastes very similar to real
banana nut muffins


Enjoy.....

T-man

[BetsyJ64]

Yep, these are the best!! I used 1 cup flax and 3/4 cup coconut flour, Sweetzfree instead of granular, and 1/2 cup DV coconut syrup. They freeze well, too!! Thanks for posting it, T-Man!! :)

[BetsyJ64]

Bumping this up again so it doesn't get lost. Anyone tried these yet besides me?! I think I'm addicted.....just got my SF Banana DV syrup, too!! (Although they were really good with coconut too!) :thup:

[CValentine]

Yumm-o T-man! 2 thumbs...way up!! ~Cheryl Ann

[LStump]

Just made these the other day and I absolutely love them! I added just a tad more Splenda and also some dried cranberries and I have one every morning. Definitely delicious. I left out the banana flavor, didn't have any, and didn't want to add real banana, but I may leave out the cranberries next time and use banana. We'll see. Definitely worth the 20 minutes start to finish though!

[BetsyJ64]

OK, someone at work gave me a boatload of zucchini today - T-man, I am going to use this recipe tomake Z-muffins!! I'll let ya know how they turn out!!

[WH1968]

Okay folks... I entered this into MasterCook and got all the values for the muffins.... 2 Net Carbs per mini muffin

Banana Nut Flax Muffins
==========================

2 cups Golden Flax Meal
1 cup nuts (I use coconut flakes) *Optional
1/2 cup granulated splenda
1 tsp baking powder
1 tsp baking soda

1 tbl banana extract
1/2 cup davinci banana syrup
1/3 cup - Cooking oil (EPEVCO)
4 eggs beaten

bake 350 for 15 minutes
Makes 12 muffins. Tastes very similar to real
banana nut muffins


Serving is 24 mini muffins (with coconut flakes)
Per Serving (excluding unknown items):
144 Calories; 12g Fat (65.6% calories from fat);
6g Protein; 8g Carbohydrate; 6g Dietary Fiber;
35mg Cholesterol; 92mg Sodium.

[LStump]

So that would mean one of the 12 muffins is 4 net carbs. Cool. I bought some blueberry da vinci syrup. Blueberry muffins once the ones I already made are gone!!!

[LStump]

I made blueberry! Even better than the ones I made before :)

[IrishShrty]

Using Tim's recipe with a couple tweaks for coconut:

Coconut Nut Flax Muffins
==========================

2 cups milled (ground) flax (Personally I prefer the Golden Flax)
1 cup nuts (I use walnuts) *Optional if on induction
1/2 cup granulated splenda
1 tsp baking powder
1 tsp baking soda

1 tbls coconut extract (check for sugar content)
3/4 - 1 cup coconut milk(if I add the coconut that is optional I add 1 cup)
1/3 cooking oil
4 eggs beaten
*optional*
1/4 cup coconut powder or (unsweetened coconut)
Bake at 400 for about 20 minutes.

[IrishShrty]

Tim didnt you say these are even better if you let the batter sit a few minutes?

[LStump]

I can never eat my muffins fast enough and they end up spoiling :(

[WH1968]

Yes... very true... through a mistake of mine (forgot to add the liquid splenda after I had put them into muffin cups, so I poured them back into the bowl and added the liquid splenda and re mixed) I founf out if u let the batter sit 20 minutes after the first mix and then mix again and then cup the muffins are much fluffier....

Shorty.... do you use EVCO for your oil? Just curious.

The T -meister

[TimesTwo]

I finally ordered SF banana syrup to make these. Hopefully it'll get here tomorrow.

[IrishShrty]

Yes... very true... through a mistake of mine (forgot to add the liquid splenda after I had put them into muffin cups, so I poured them back into the bowl and added the liquid splenda and re mixed) I founf out if u let the batter sit 20 minutes after the first mix and then mix again and then cup the muffins are much fluffier....

Shorty.... do you use EVCO for your oil? Just curious.

The T -meister
No Thats why I omited it from your recipe when i reposted , until you posted that I have never heard of it, but I will definately be looking for it...is it in the grocery stores? Or an online purchased product?

LStump, they freeze great!

[Anthz]

Man those look good :) I am def gonna give them a try.

[renie]

I know this thread hasn't had replies in months but I've tried lots of different imitations of 'rolls' and 'muffins' most are horrid and quite honestly - this is THE only GREAT one! I didn't have golden flax (didn't know there was a difference until recently) and even with the bland flax, these were excellent!!

[Cannonball]

I was asked by Betsy to post this recipe.... I LOVE making these...

Banana Nut Flax Muffins
==========================

2 cups milled (ground) flax (Personally I prefer the Golden Flax)
1 cup nuts (I use walnuts) *Optional if on induction
1/2 cup granulated splenda
1 tsp baking powder
1 tsp baking soda

1 tbl banana extract (check for sugar content)
1/2 cup davinci banana syrup
1/3 cooking oil (personally I use Extra Virgin Coconut Oil)
4 eggs beaten

bake 350 for 15 minutes
Makes 12 muffins. Tastes very similar to real
banana nut muffins


Enjoy.....

T-man
Anyone have links to the banana flavoring and golden flax

also is there a difference between regular splenda or granulated.

[BetsyJ64]

The golden flax and banana DaVinci can be found on www.netrition.com. The banana extract you can find in a regular grocery store or WalMart.

I believe Tim is referring to granulated Splenda when he says "regular". I use Sweetzfree, which is liquid splenda, in these and have the same fantastic results, withlower carb count.

This is a great recipe. Thanks for reminding me about this!! :)

[bike2work]

This recipe really deserves a bump. It is excellent.

Some notes:

2 cups ground flax = 162 grams

1/3 cup coconut oil = 75 grams

I omit the nuts and I don't see how you could fit the muffins into 12 muffins cups with them.

I replaced the granulated splenda with 1/3 cup erythritol and 1 Tablespoon lo han (Sugar Not). That level of sweetness would be correct for most people. I might reduce it slightly next time, though, because I like things less sweet.

I think the recipe benefits from the addition of 1/2 t salt.

Maybe it's my oven but I need to cook these both hotter and longer -- about 365' for 20-25 minutes.

Altogether, my slightly tweaked version of this great recipe is:

162 grams flaxseed, ground
1/3 cup erythritol
1 Tablespoon lo han (Sugar Not brand)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

4 large eggs
75 grams coconut oil
1 Tablespoon banana extract
1/2 cup DaVinci banana syrup

12 muffins.

365' 20-25 minutes.

[ImOnMyWay]

I was asked by Betsy to post this recipe.... I LOVE making these...

Banana Nut Flax Muffins
==========================

2 cups milled (ground) flax (Personally I prefer the Golden Flax)
1 cup nuts (I use walnuts) *Optional if on induction
1/2 cup granulated splenda
1 tsp baking powder
1 tsp baking soda

1 tbl banana extract (check for sugar content)
1/2 cup davinci banana syrup
1/3 cooking oil (personally I use Extra Virgin Coconut Oil)
4 eggs beaten

bake 350 for 15 minutes
Makes 12 muffins. Tastes very similar to real
banana nut muffins


Enjoy.....

T-man

Didn't have SF banana DaVinci, and out of banana extract (shocker!), so I used SF DaVinci Pineapple, orange extract, and 12 drops of Sweetzfree instead of granular Splenda. Frankly, I couldn't taste much besides the flax meal and walnuts. But the muffins were lightly sweet, and nice and crunchy! I used my muffin top pans. Not bad.