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Heritage Flakes Muffins de desayuno de nogal de plátano

Heritage Flakes Muffins de desayuno de nogal de plátano
  • Hora de cocinar: 22-24 Minutos
  • Tamaño de la porción: 12 Muffins

¡Estas magdalenas son veganas y muy deliciosas! Un refrigerio de preparación de comida perfecta, ya que puede hacer grandes lotes y colocarlos en el congelador. Hecho con nuestros copos patrimoniales que tiene una mezcla de super granos orgánicos llenos de nutrientes. ¡Pruébalos!


  • 1 flax egg = 1 tbsp ground flax+2 1/2 tbsp warm water
  • 2 ripe bananas mashed
  • 1/2 cup maple syrup
  • 1/2 cup olive oil 
  • 1 tsp vanilla
  • 3/4 cup heritage flakes ground
  • 1/2 cup oats
  • 1 cup almond flour 
  • 1 cup gf flour 
  • 1 1/2 tsp baking powder 
  • 1/2 tsp baking soda 
  • 1 tsp cinnamon 
  • 1/2 tsp salt
  • 1/2 cup walnuts chopped


  1. Preheat oven to 350. Line a standard muffin tin with parchment liners OR grease liberally to prevent sticking.
  2. Prepare flax egg by whisking flax and water together.  Set it aside to gel for 10-15 minutes. 
  3. To a large bowl add bananas.  Mash bananas with a fork or potato masher until no lumps remain.  Add in maple syrup, olive oil, vanilla and flax egg.  Mix to combine and set aside.
  4. Add NATURE’S PATH Heritage Flakes to a small food processor and pulse until it resembles sand.  Whisk dry ingredients in a separate bowl omitting walnuts until the end.  Fold dry ingredients into wet to form a batter.  Add in chopped walnuts and mix to combine.
  5. Use an ice cream scoop to measure out 12 muffins 
  6. Bake for 22-24 minutes until the edges start to turn golden brown.  Remove from the oven and place muffin tin on a cooling rack for 10 minutes.  Remove muffins from rack and allow for them to cool slightly before enjoying.  Can be served warm.

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Teri-Ann Carty

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