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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 88.0
  • Total Fat: 0.9 g
  • Cholesterol: 17.1 mg
  • Sodium: 171.0 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.3 g

View full nutritional breakdown of Whole Wheat Banana Muffins calories by ingredient
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Whole Wheat Banana Muffins

Submitted by: RHALES199

Introduction

This is an adaptation from a banana bread recipie I found. I made some yesterday (with reg. sugar), and it was YUMMY!! I added the Benefiber, to help get some fiber in the mornings. This is an adaptation from a banana bread recipie I found. I made some yesterday (with reg. sugar), and it was YUMMY!! I added the Benefiber, to help get some fiber in the mornings.
Number of Servings: 24

Ingredients

    3 1/2 cups Whole wheat flour
    4 tsp Baking Powder
    1 tsp cinnnamon
    1 tsp nutmeg
    1 tsp salt
    5-6 ripe bananas, mashed (just over two cups)
    1 1/2 cups Splenda
    2 eggs
    1/2 C unsweetened applesauce
    (can use melted Smart Balance or ICBINB, but that probably add a lot of fat)
    1/2 C Skim Milk
    1/2 C Pecans or walnuts, chopped and divided (OPTIONAL)
    1/2 C raisins (OPTIONAL)
    2 TBSP Benefiber (OPTIONAL)

Directions

In small bolw, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside. In Large bowl, conbine bananas, sugar, eggs, and butter, beat until creamy. Gradually add flour mixture alternately with milk, mix until well- blended. Stir in half of the chopped nuts. Pour equally into muffin tins sprayed with cooking spry or that have cupcake liners in them. Sprinkle tops of muffins with remaining nuts. Bake at 350 for 45 mins, or until a toothpick comes out clean. Cool 15 mins, then remove from pans.
FOR BANANA BREAD: FOllow preparation directions, except pour equally into two 9x5x3 loaf panssprayed with cooking spray. The loaves should also take about 45 mins at 350 to bake

Number of Servings: 24

Recipe submitted by SparkPeople user RHALES199.






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