Sweet Cinnamon Muffins (with Whole Wheat and Flax!)

Ingredients

• 1 cup (scant) Whole Wheat Flour
• ¼ cups Splenda No Calorie Sweetener (granulated)
• 3 Tablespoons Brown Sugar, Not Packed
• 1-½ teaspoon Baking Powder
• 2 Tablespoons Golden Flax Seed Meal
• ¼ teaspoons Salt
• 1 teaspoon Cinnamon
• ½ cups Unsweetened Almond Milk
• ¼ cups Sugar-free Pancake Syrup
• ¼ cups Fat-free Egg Substitute
• 2 Tablespoons Light Whipped Butter Or Margarine
• 2 Tablespoons Unsweetened Applesauce
• 1 teaspoon Vanilla Bean Paste Or Extract

Preparation Instructions

Preheat oven to 400ºF.

Combine the flour, Splenda, brown sugar, baking powder, flax, salt, and cinnamon in a small bowl and whisk to combine. (I generally use a scant cup of flour, to make room for the extra flax.)

Combine the rest of the ingredients in a medium mixing bowl and use a whisk or an electric mixer to combine. If the butter does not break up completely, that’s okay.

Pour the dry ingredients over the wet ingredients and mix until completely blended.

Line 6 muffin cups with liners (or parchment paper squares) and evenly distribute the batter between the 6 cups. They will be very full, but that’s how I like my muffins!

Bake about 20 minutes or until a toothpick inserted in the center comes out clean.

I have noticed that these muffins are very moist and are best eaten with in 3 days of baking.

Notes:
I like to add some sanding sugar and cinnamon to my muffins before I bake them for some added crunch.
If you’d like to omit the flax, you can add a full cup of whole wheat flour to your batter.