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(2 Recipes) Created by FATPRETTYONE
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Adapted Ines' favorite Banana Bread recipe by changing 2 eggs to 4 egg whites; and changing the sugar to Splenda; and changing out 1 cup of white flour to whole wheat flour. Ines always baked in her bunt cake pan. I used muffin pans and made 24 servings for portion control This recipe might have originated with the Purdue Extension office.
Submitted by 60SIXTY
Carbs: 21.2g | Fat: 6g | Fiber: 1.5g | Protein: 3.3g | Calories: 136.7
Very Good 4.5/5
This is a tweaked recipe shared by a Spark friend. It is also my first Spark Recipe, so go easy on me. The nutritional info doesn't match exactly to what I have, but it's pretty close. These muffins are fantastic and I recommend you have plans to freeze or share them so you don't eat them all. Don't be afraid of the whole wheat flour. Due to the bananas these come out moist and delicious, not dry and compact.
Submitted by LADY_JOSIELOT
Carbs: 13.1g | Fat: 1.8g | Fiber: 1.7g | Protein: 1.8g | Calories: 70.8