{Recipe Recap} Banana Flax Muffins

Happy Hump Day!  How about we interrupt all the treats with something not quite so bad for us?

I didn’t necessarily have high hopes for these muffins.  I mean, I figured they’d turn out edible enough, but healthy AND yummy?  Out of my oven?

Guess what?  I proved myself wrong.  These muffins are awesome.  I will admit that I used the same amount of graham cracker crumbs instead of the wheat germ but only because my Walmart apparently doesn’t carry wheat germ.

The spices are just right, and the texture was spot on.  The muffins were moist and dense and spotted with occasional chunks of banana.

I’ll admit they aren’t the most appetizing looking since they’re bran-brown and lacking a streusel topping.  But this is definitely a case of not judging that book by its proverbial cover.

If you have some ripe bananas and don’t mind picking up a few healthy-pantry staples, you should definitely give this recipe a go.

I entered my recipe into MFP and here’s the breakdown:

• 151 cal
• 25 g carbs
• 5 g fat
• 3 g protein
• 2 g fiber
• 16 g sugar

I got 15 muffins out of the recipe.

{Recipe adapted from here}