Banana Nut Bread / Muffin
2 and ½ cups multi-grain baking and pancake mix (I use the Trader Joe’s brand)
¼ cup of cold milled flax seed
2/3 cup Stevia Extract (In The Raw)
1/3 cup quick-cooking oats (I like the steel cut)
1 cup mashed very ripe bananas (2 medium)
1/4 cup almond milk (I use the 40 calorie Almond Breeze)
¼ cup of egg whites
½ cup of chopped walnuts
1 cup frozen blueberry, raspberry and blackberry mix
Heat oven to 375 degrees. Grease and flour 9×5-inch loaf pan with cooking spray and whole wheat flour.
In large bowl, stir first 8 ingredients (up to the walnuts) until moistened and fully mixed. Stir in the walnuts. Then gently stir in blueberries. Pour into pan.
Bake 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours, before slicing.
Note: You can also do these in a muffin tin, and it will make about a dozen muffins. The cooking time will also need to be reduced to about 25 to 30 minutes.