Banana Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 cups whole wheat pastry flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt3 large bananas, mashed3/4 cup wSplenda1 EggBeaters1/3 cup coconut oil, melted
Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, Splenda, eggbeaters, and melted coconut oil in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Serving Size: 12 regular size muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SCORPIOCANDY.
Combine bananas, Splenda, eggbeaters, and melted coconut oil in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Serving Size: 12 regular size muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SCORPIOCANDY.
Nutritional Info Amount Per Serving
- Calories: 153.2
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 252.9 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 2.4 g
- Protein: 3.1 g
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