Banana pecan muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup plain flour1/2 cup wholemeal flour1/2 cup splenda (or 1/4 each sugar and splenda)4 very ripe bananas, mashed1/3 cup unsweetened apple puree (or canola oil for about 60 cal more per muffin)1 tsp vanilla essence3 tsp ground flax combined with 9 tsp water (or other replacement for 1 egg)1 tsp cinnamon1 tsp baking powder1 tsp baking soda1/2 tsp salt1/2 cup pecan halves or walnuts, chopped roughly (or 1/4 cup pepitas, or 1/4 cup mini dark choc chips)
1. Set oven to 180C, line 12 half cup muffin tins with papers
2. Combine mashed bananas, sugar, splenda, apple puree or oil, vanilla and egg replacement in a jug or bowl.
3. Combine flours, salt, cinnamon, baking powder and baking soda in another bowl.
4. Add wet ingredients to dry, stir to combine then add nuts/pepitas/choc chips and mix until incorporated.
5. Split batter evenly between muffin cups, bake for 20 minutes until lightly golden. Remove from tin and cool on wire racks.
These freeze well. You can use any nut, or mini choc-chips if you prefer (calories will vary).
Serving Size: Makes 12 half cup muffins
2. Combine mashed bananas, sugar, splenda, apple puree or oil, vanilla and egg replacement in a jug or bowl.
3. Combine flours, salt, cinnamon, baking powder and baking soda in another bowl.
4. Add wet ingredients to dry, stir to combine then add nuts/pepitas/choc chips and mix until incorporated.
5. Split batter evenly between muffin cups, bake for 20 minutes until lightly golden. Remove from tin and cool on wire racks.
These freeze well. You can use any nut, or mini choc-chips if you prefer (calories will vary).
Serving Size: Makes 12 half cup muffins
Nutritional Info Amount Per Serving
- Calories: 131.7
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 180.2 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 2.6 g
- Protein: 3.0 g
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