Sugar-free, whole wheat, berry muffins.
1 cup mashed banana
One tablespoon flaxseed, mixed well with three tablespoons cold water
1/2 cup water
1/3 cup milk
2 cups whole-wheat flour
1 teaspoon baking soda
2 1/4 teaspoons baking powder
1 cup berries (I used raspberry, but blueberries, blackberries or finely chopped strawberries would also work well)
1. Preheat oven to 350 F. Line or spray 15 muffin cups.
2. In a large bowl, stir together banana, flax mixture, water, and milk or oil. Add flour and mix. Quickly stir in baking soda and powder, then mix gently. Fold in berries. Spoon batter into preared tins.
3. Bake for about 20 minutes or until they test done. Cool very slightly, and remove to wire rack.
*You can use oil in place of the milk. The muffins come out very soft using milk- the oil will make it slightly more crumbly.
Hopefully a more interesting post will surface tomorrow, but for now, I need to make dinner.