wheel.gif dialog_close.gif error_bg.jpg error_header.gif warning_bg.jpg warning_header.gif warning_bg.jpg warning_header.gif success_bg.jpg success_header.gif prompt_bg.jpg prompt_header.gif
Banana Berry Muffins
Adapted from “Kitchen in the clouds” by Karen Alexander, M.A.
Baking Time: 15-20 Minutes
Bookmark and Share
  • 1½ cups oat bran
  • 1 egg
  • ½ cup wheat germ
  • ½ cup quick cooking oats
  • 2 large ripe bananas – mashed
  • 4 tablespoons stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
  • 1¼ cups rice milk
  • ¼ to ½ cup sugar
  • ½ teaspoon baking soda
  • 2 tsp pumpkin pie spice
  • ¾ cup ripe whole berries
Featured Ingredient
Simply Omega-3 The stabilized ground flaxseed in Simply Omega-3 is one of those gifts from nature that is loaded with fiber, antioxidants, and Omega-3 fatty acids. Add that it's low in carbohydrates and it’s stabilized (no worries of nutrition loss or rancidity for one
  1. Preheat oven to 400ºF.
  2. Lightly coat muffin tins with cooking spray. Combine the oat bran, wheat germ, quick oats, stabilized ground flaxseed (Mega Omega® or Simply Omega-3™), sugar, baking soda, and pumpkin pie spice in a large mixing bowl.
  3. In a medium bowl, whisk the egg, add the bananas and rice milk.
  4. Combine wet ingredients with dry ingredients, stirring just until moist.
  5. Place half of the muffin batter in the bottom of each tin. Add equal amounts of berries to each tin, then cover with remaining muffin batter.
  6. Bake for 15 to 20 minutes.