Chelsea's Banana Bread Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup granulated sugar1/2 cup whipped butter3oz egg substitute, such as Egg Beaters3 large ripe bananas, mashed1 tbsp skim milk1 tsp vanilla extract1 tsp cinnamon2 cups all-purpose flour (could substitute whole-wheat flour for an extra fiber boost)1 tsp baking powder1 tsp baking soda1 tsp salt1/2 cup unsweetened apple sauce
Preheat oven to 325F and grease muffin tins with cooking spray, or you can use paper cups.
Beat butter and sugar in a large bowl with hand-mixeruntil creamy. Add the eggs one at a time, beating well in between each one.
In a small bowl mash bananas. Add milk, cinnamon, apple sauce and vanilla and stir to incorporate.
In another small bowl mix flour, baking powder, baking soda, and salt.
Fold the mashed butter mixture into the creamed butter mixture. Add dry ingredients and stir until flour just disappears.
Bake muffins until tops are golden, about 20-25 minutes. Let sit for 5-10 minutes, remove from muffin tin and place on wire rack to cool.
Serving Size: Makes 12 servings, or 1 muffin each
Beat butter and sugar in a large bowl with hand-mixeruntil creamy. Add the eggs one at a time, beating well in between each one.
In a small bowl mash bananas. Add milk, cinnamon, apple sauce and vanilla and stir to incorporate.
In another small bowl mix flour, baking powder, baking soda, and salt.
Fold the mashed butter mixture into the creamed butter mixture. Add dry ingredients and stir until flour just disappears.
Bake muffins until tops are golden, about 20-25 minutes. Let sit for 5-10 minutes, remove from muffin tin and place on wire rack to cool.
Serving Size: Makes 12 servings, or 1 muffin each
Nutritional Info Amount Per Serving
- Calories: 222.8
- Total Fat: 5.5 g
- Cholesterol: 13.9 mg
- Sodium: 408.2 mg
- Total Carbs: 41.0 g
- Dietary Fiber: 1.5 g
- Protein: 3.3 g
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