Raspberry Swirl Banana Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups Flour1/4 cup Splenda2 tsp. Baking Powder1/2 tsp. Salt1/4 tsp. Baking Soda1 cup or 1 large Mashed Ripe Banana2 Eggs, beaten1/3 cup Canola Oil1/3 cup Honey1 tsp. Vanilla Extract1/3 cup Sugar Free Red Raspberry Preserves or Jam
1. Preheat oven to 375F. Spray muffin pan for 12 muffins with nonstick spray.
2. In large bowl combine flour, Splenda, baking powder, salt, and baking soda. Mix well. Set aside.
3. In a medium bowl combine banana, eggs, oil, honey, and vanilla. Mix well. Add to dry ingredients; stir just to combine, do not overmix.
4. Fill muffin cups 2/3 full. Spoon 1 teaspoon of the raspberry preserves on top of each. Swirl with a knife or skewer to create a marble effect.
5. Bake 15 minutes or until a wooden toothpick in the center of a muffin comes out clean. Remove pan from oven and let cool in pan for a few minutes before removing.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JULZ6211.
2. In large bowl combine flour, Splenda, baking powder, salt, and baking soda. Mix well. Set aside.
3. In a medium bowl combine banana, eggs, oil, honey, and vanilla. Mix well. Add to dry ingredients; stir just to combine, do not overmix.
4. Fill muffin cups 2/3 full. Spoon 1 teaspoon of the raspberry preserves on top of each. Swirl with a knife or skewer to create a marble effect.
5. Bake 15 minutes or until a wooden toothpick in the center of a muffin comes out clean. Remove pan from oven and let cool in pan for a few minutes before removing.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JULZ6211.
Nutritional Info Amount Per Serving
- Calories: 195.9
- Total Fat: 7.4 g
- Cholesterol: 40.1 mg
- Sodium: 258.9 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 1.0 g
- Protein: 3.7 g
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