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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
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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

    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.





TAGS:  Snacks |

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Member Ratings For This Recipe

  • 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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