Banana flaxseed muffins

Flex, Sept, 2007

My cheat meals are controlled, healthy fare. I love this recipe, as each muffin has 10 grams of protein. In the offseason, I have been known to eat a half-dozen in one sitting!

GROCERY BAG

3 bananas, mashed

1/4 cup olive oil

1/2 cup Splenda

2 egg whites

1/2 cup flaxseeds, ground

1/4 cup flaxseeds, whole

1.1/2 cups protein powder, vanilla

1/2 tsp baking powder

1/2 tsp baking soda

Directions Preheat oven to 350 degrees and lightly grease a muffin pan (a cooking spray works very well). In a large mixing bowl, beat the bananas, oil, Splenda and egg whites. In a separate bowl, mix the remaining ingredients. Combine the wet and dry mixtures and stir into a batter. Spoon the batter into the pan. Bake for 12-15 minutes or until a toothpick inserted into a muffin comes out clean (cooking times may vary because my oven runs hot).

Variation Add raisins, dates, walnuts or oats.