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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 150.5
  • Total Fat: 0.9 g
  • Cholesterol: 1.2 mg
  • Sodium: 276.9 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 3.7 g
  • Protein: 6.3 g

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

Submitted by: GIRANIMAL

Introduction

Courtesy of Roni at Greenlitebites.com

I used strawberry nonfat Greek yogurt because it was all I had on hand. Yum - strawberry-banana muffins!
Courtesy of Roni at Greenlitebites.com

I used strawberry nonfat Greek yogurt because it was all I had on hand. Yum - strawberry-banana muffins!

Number of Servings: 6

Ingredients

    * 1 and ¼ cups (150g) of whole wheat flour
    * 1/2 tsp baking soda
    * 1/2 tsp baking powder
    * 1/4 tsp of salt
    * 2 egg whites
    * 1 large overripe banana
    * ½ cup plain non-fat yogurt
    * 1 tbsp honey (21g)
    * 1 tbsp molasses (20g)
    * ¼ cup applesauce
    * 1 tsp almond extract
    * 2 tbsp of quick oats

Directions

Preheat the oven to 375 degrees.

Mix and double sift the whole wheat flour, baking soda, baking powder and salt. Set aside.

In a medium bowl mash the banana with a fork. Add the egg whites, yogurt, honey, molasses, applesauce and extract. Whisk until well blended and a bit “frothy”.

Mix the sifted flour with the banana egg mixture until just moistened. Don’t over mix!

Spray a 6 muffin pan with non-stick cooking spray.

Evenly distribute the batter in the muffin tin cups. Sprinkle with quick oats. Bake for about 18 minutes or until toothpick inserted near center of muffins comes out clean. Cool in pan on rack 5 minutes, then remove muffins from pan and finish cooling them on rack.

Number of Servings: 6

Recipe submitted by SparkPeople user GIRANIMAL.





TAGS:  Desserts |

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