Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 141.3
- Total Fat: 7.4 g
- Cholesterol: 30.8 mg
- Sodium: 163.5 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 2.7 g
- Protein: 3.3 g
View full nutritional breakdown of Hawaiian Banana Muffins2 (Whole Grain) calories by ingredient
Hawaiian Banana Muffins2 (Whole Grain)
Introduction
You can substitute the fruit in these muffins - I sometimes used dried cherries, fresh blueberries - whatever strikes my fancy! You can substitute the fruit in these muffins - I sometimes used dried cherries, fresh blueberries - whatever strikes my fancy!Number of Servings: 24
Ingredients
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4 cups Ezekiel (whole grain) flour, 1 t salt, 2 t baking soda, 2 cups granulated splenda, 2 teaspoons ground cinnamon, 1/2 cup chopped nuts, 3 eggs, 1/2 cup olive oil, 2 cups mashed bananas, 1 - 8 oz can crushed pineapple, 2 teaspoons vanilla extract, 1/2 cup dried fruit
Directions
Mix all dry ingredients together, mix all wet ingredients, stir wet ingredients into dry ingredients stirring only until mixed. Fill muffin cups about 3/4 full, bake at 375 degrees for approximately 20 minutes.
Number of Servings: 24
Recipe submitted by SparkPeople user AMARILYNH.
Number of Servings: 24
Recipe submitted by SparkPeople user AMARILYNH.
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Member Ratings For This Recipe
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Very Good
Used half WW flour and half White whole wheat. Used vegetable oil, as I've never baked with EVOO before. Since I have a hard time getting in all my daily carbs, I made them as a true muffin size. Baking time was still 20 minutes. Quite good for healthy!! Thanks for sharing Marilyn. - 9/23/10
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