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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 92.6
  • Total Fat: 1.5 g
  • Cholesterol: 9.8 mg
  • Sodium: 180.2 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 2.9 g

View full nutritional breakdown of Healthy Banana Muffins calories by ingredient
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Healthy Banana Muffins

Submitted by: DDHMAMA
Healthy Banana Muffins

Introduction

Healthy, moist, and delicious banana muffins! Healthy, moist, and delicious banana muffins!
Number of Servings: 20

Ingredients

    ngredients:
    - 2 cups whole wheat flour
    - 1/4 cup granulated sugar (you can use a combo of brown & white if youd like)
    - 1/4 cup blackstrap molasses
    - 2 tsp baking powder
    - 1 tsp baking soda
    - 1/2 tsp salt
    - 1/2 tsp ground cinnamon
    - dash or two of nutmeg
    - [Note: I added 1/2 cup ground flax seed]
    - 1 egg
    - 3/4 cup skim milk (1% or 2%)
    - 1/3 cup unsweetened applesauce
    - 1/2 tsp vanilla extract
    - 1 cup mashed bananas (2-3 bananas)
    [Note: Can add 1/2 cup chopped nuts (almonds, walnuts, pecans) -- I didn't b/c my people don't like nuts in their muffins/brownies, etc.]
    Preheat oven to 400*

    Directions:
    - Using a whisk, combine all dry ingredients in one bowl: whole wheat and AP flour, sugar, baking soda and powder, salt, nuts, spices).
    - Beat the egg lightly in a separate bowl. Whisk in milk, applesauce, vanilla to the eggs.
    - Whisk wet ingredients into dry ingredients. Fold bananas in.
    - Divide the batter among a greased or paper-lined muffin tin (I used silicone muffin cups)
    - Bake for about 18 minutes or until an inserted toothpick comes out clean.

    Yield:
    - Makes 20 muffins (1/4 cup batter p/muffin)

Directions

Directions:
- Using a whisk, combine all dry ingredients in one bowl: whole wheat and AP flour, sugar, baking soda and powder, salt, nuts, spices).
- Beat the egg lightly in a separate bowl. Whisk in milk, applesauce, vanilla to the eggs.
- Whisk wet ingredients into dry ingredients. Fold bananas in.
- Divide the batter among a greased or paper-lined muffin tin (I used silicone muffin cups)
- Bake for about 18 minutes or until an inserted toothpick comes out clean.

Yield:
- Makes 20 muffins (1/4 cup batter p/muffin)

Number of Servings: 20

Recipe submitted by SparkPeople user DDHMAMA.






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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    18 minutes wayyy to long, i took mine out at 15 and they were perfect! I also used honey instead and added some choco chips. I pureed an apple instead of applesauce. So yummy! Also added flax and wheat bran for some extra fiber! Also added a little extra virgin olive oil in the batter so no sticking - 3/6/11

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  • Incredible!
    1 of 1 people found this review helpful
    This was a great recipe! I will make it again for sure. - 7/25/09

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  • Seriously, I do not know what I did wrong! Am I missing part of the recipe or something? My muffins tasted great, but they were complete mush.. It seems like I am missing some dry ingredients. Hmmm.. They basically looked like the inside of a buttertart. Any clue what did I do wrong?! - 11/20/12

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  • Used WW pastry flour, 1/4 c dk brown sugar, 1/4 c maple syrup, 3/4 tsp vanilla, greek yogurt mixed with 1% milk to make 3/4 c. 3/4 tsp cinnamon + a dash of allspice, clove, pumpkin pie spice, handful each of wheat germ & crushed cracklin oat bran. Brushed a little butter on top of each one when done - 11/11/12

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  • Very Good! I also used flax seed. I replaced the molasses with honey as well. Based on other comments, I sprayed muffin tins with butter flavor cooking spray and reduced baking time to 15 minutes. They popped out easily and perfect! - 11/6/11

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  • I'm confuse with this recipe the ingredients have whole wheat flour and the directions have also ap flour. How much did you use? - 6/4/11

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  • These turned out really well. I didn't have any molasses so I substituted honey. I also used chocolate chips. I wished I had read the reviews because they really stuck to the muffin liners. - 1/21/11

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  • These are very good. I used whole wheat white flour from King Arthur so my teen wouldn't taste the wheat. Also added 1/3 cup chocolate chips. - 9/11/10

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  • Very good! I did get a bit confused by the directions. The ingredients list says use 2 cups WW flour. But the directions mention AP flour. Also, you didn't mention the molasses in the directions and I accidentally left it out! So not as sweet but still pretty good. - 3/16/10

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  • Bad
    0 of 1 people found this review helpful
    My kids and I love these! Thanks! - 1/30/10

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  • Tastes good. Things to watch out for: if you use muffin liners, maybe spray them with cooking oil, the muffins stuck even after cooling. Also, even 17 minutes was too long in my oven, so watch the cooking time. - 11/25/09

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  • Not only did these muffins make my apartment smell like my mother's home... they tasted delicious! Thanks! - 9/22/09

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  • Good
    0 of 1 people found this review helpful
    Nice, tastey, healty muffin - 9/5/09

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  • they are in the oven baking as I write this...and smelling mighty fine! HURRY timer.... hurry UP!!! :) - 8/30/09

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