Tigerlilys Banana Nut Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 3/4 cups all purpose flour3/4 cup sugar1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 large egg1/2 cup vegetable oil1/2 cup plain non fat yogurt2 teaspoons vanilla extract1 cup mashed bananas1/2 cup chopped walnuts
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, combine the egg, oil, yogurt and vanilla.
Mash your overly ripened bananas in a small bowl and set this bowl aside.
Fold the egg mixture into the flour mixture until moistened. Then, fold in the mashed bananas and chopped walnuts.
Distribute the batter into 12* Reynolds Foil Baking Cups [if you don't want the batter to overflow, adjust your servings to 14 or 16 for more muffins/less calories!] and bake for **approximately** 28 minutes, or until a toothpick or skewer inserted in the center comes out clean.
**Yields 12 very generously sized servings
Number of Servings: 12
Recipe submitted by SparkPeople user PSEUDOBRITCHICK.
In a medium bowl, combine the egg, oil, yogurt and vanilla.
Mash your overly ripened bananas in a small bowl and set this bowl aside.
Fold the egg mixture into the flour mixture until moistened. Then, fold in the mashed bananas and chopped walnuts.
Distribute the batter into 12* Reynolds Foil Baking Cups [if you don't want the batter to overflow, adjust your servings to 14 or 16 for more muffins/less calories!] and bake for **approximately** 28 minutes, or until a toothpick or skewer inserted in the center comes out clean.
**Yields 12 very generously sized servings
Number of Servings: 12
Recipe submitted by SparkPeople user PSEUDOBRITCHICK.
Nutritional Info Amount Per Serving
- Calories: 169.8
- Total Fat: 3.8 g
- Cholesterol: 15.4 mg
- Sodium: 255.0 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 1.5 g
- Protein: 3.7 g
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