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“Super healthy, low fat, and whole wheat muffins with plenty of nuts, grains, and good things to keep you full for the morning while still being delicious. I've made these with pumpkin instead of the banana (then minus the coca nibs and plus some ginger and more cinnamon) with great results.”
READY IN:
40mins
SERVES:
8
YIELD:
8 Muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 and grease a muffin tin.
  2. Mix together the dry and wet ingredients separately, then mix the wet into the dry, being careful not to overmix.
  3. Bake muffins in oven for 20-30 mins, or until done.
  4. I freeze the leftovers and dethaw a muffin in the fridge overnight for the next morning. I eat them with margarine and honey on top.

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