Banana Muffins with Flaxseed

Banana Muffins
2 medium-size ripe bananas
1 cup nonfat milk
3 tablespoons canola oil
2 large eggs, beaten
2 teaspoons vanilla extract
1 cup whole wheat flour
¼ cup ground flaxseed
½ cup old-fashioned oats
¾ cup Splenda
1 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda

Preheat oven to 400 degrees. Spray a 12-cup muffin tin with nonstick spray. Smash the ripened bananas in a bowl, along with the milk, oil, eggs and vanilla. Blend well. Combine flour, flaxseed, oats, Splenda, cinnamon, baking powder and baking soda in a mixing bowl. Pour the liquid mixture over the dry mixture, stirring just until blended. (Be careful not to over-mix.) Pour the batter into prepared muffin tin. Bake muffins about 20 minutes, or until a toothpick inserted into center comes out clean. Optional: Add ¼ teaspoon ground nutmeg, ½ cup toasted pecans or walnuts, or 1 cup fresh or frozen blueberries.

The Facts on Flax
Flaxseed is high in fiber, omega-3 fatty acids and phytochemicals called lignans. According to Dr. Katherine Zeratsky, a Mayo Clinic nutritionist, flaxseed may be used to improve digestive health and lower total cholesterol and “bad” cholesterol levels, thus potentially reducing the risk of heart disease. Ground flaxseed is recommended over whole flaxseed because the body is better able to digest the ground. Flaxseed can be used in all sorts of recipes, from baked goods to smoothies. You can also try adding a teaspoonful to your mustard or mayonnaise the next time you make a sandwich.