SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 213.7
  • Total Fat: 10.0 g
  • Cholesterol: 17.7 mg
  • Sodium: 240.3 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 2.4 g
  • Protein: 4.4 g

View full nutritional breakdown of Banana and Peanut Muffins calories by ingredient
Report Inappropriate Recipe

Banana and Peanut Muffins

Submitted by: MELTEAGUE
Banana and Peanut Muffins

Introduction

These are great when you have a ton of frozen ripe bananas in your freezer that need using! Great for kids without peanut allergies! High on the protien and potassium, Great snack to have on the run when you don't have time to stop and eat a meal.Or just for a treat! These are great when you have a ton of frozen ripe bananas in your freezer that need using! Great for kids without peanut allergies! High on the protien and potassium, Great snack to have on the run when you don't have time to stop and eat a meal.Or just for a treat!
Number of Servings: 12

Ingredients

    1 1/2 cups Whole wheat Flour
    2 tsp Baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1 tsp cinnamon
    2 Tbsp ground flax seed ( I use bob's red Mill flaxseed)
    1/2 cup packed brown sugar
    1 1/2 cup bananas , mashed ( If frozen thaw in microwave and squeeze out of skin about 4 bananas)
    1 egg , lightly whisked
    75 ml Canola oil / 1/3 cup
    1/2 cup coarsley chopped peanuts ( dry roasted)

Directions

Preheat oven at 400F
Combine dry ingredients except for peanuts in medium bowl set aside
Whisk together bananas, egg, oil .
Make well in the centre of dry ingreidients and gently mix in wet ingredients until moistened, fold in peanuts.
Spoon batter into paper lined and sprayed muffin tins and bake for 15 min or until toothpick comes out clean.
Cook on wire rack.

Number of Servings: 12

Recipe submitted by SparkPeople user MELTEAGUE.






Great Stories from around the Web


Rate This Recipe