Banana Nut Muffins

1/8  cup		splenda brown sugar blend
1/2  cup		monkfruit sweetner
2  tablespoons		Butter, melted
1/3  cup		fage non fat greek yogurt
2		eggs
3		bananas,s mashed
1/4  cup		almond flour
1/2  cup		wonder flour [recipe]
1/2  cup		bread flour
1/2  cup		quick cooking oats
1/4  cup		ground flax
1  teaspoon		baking powder
1  teaspoon		baking soda
1  teaspoon		sea salt
3/4  cup		chopped walnuts
2  scoops		Pure Protein vanilla whey powder

Tip: Click on the ingredient links to learn the nutritional information for all the Banana Nut Muffins ingredients. The serving size for any ingredient in Banana Nut Muffins may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1 Preheat oven to 325 degrees F (165 degrees C). Grease 12 muffin cups with butter or line with paper muffin liners.
2 Stir sugar2, butterl, yogurt, eggs and 1 tsp vanilla extract together until creamy and light yellow. Mix in bananas until incorporated.
3 Stir flours, oats, flax, wheat germ, baking soda, baking powder, salt, nuts and chocolate chips together.
4. Pour banana mixture into dry ingredients and mix until smooth. Doo not overmix, batter will be a little lumpy. Spoon batter into prepared pans.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.