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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 70.2
  • Total Fat: 2.3 g
  • Cholesterol: 6.1 mg
  • Sodium: 8.9 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.2 g

View full nutritional breakdown of Raspberry and banana mini muffins calories by ingredient
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Raspberry and banana mini muffins

Submitted by: RSOBIES

Introduction

This recipe needs one large over-ripe banana.



Special options: Diabetic, Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat, Low GI
Course: Dessert, Snacks
This recipe needs one large over-ripe banana.



Special options: Diabetic, Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat, Low GI
Course: Dessert, Snacks

Number of Servings: 36

Ingredients

    2 cups (300g) self-raising flour
    ¾ cup (150g) firmly packed brown sugar
    1 egg, beaten lightly
    ¾cup (180ml) buttermilk
    ½ cup mashed banana
    1/3 cup (80ml) canola oil
    1 cup (150g) fresh or frozen raspberries

Directions

METHOD


Line 36 mini-muffin holes with paper cups. Preheat the oven to moderately hot 325 deg.


Sift flour and brown sugar into a large bowl, stir to combine. Stir in combined egg, buttermilk, banana and oil until just combined.

Divide the mixture among paper cups, top each with 1 raspberry. Bake in a moderately hot oven for about 15 minutes.

Makes 36 mini-muffins or 12 regular muffins.

Suitable to freeze.


Number of Servings: 36

Recipe submitted by SparkPeople user RSOBIES.






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