Banana, Walnut & Cranberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
DRY INGREDIENTS:-230g White plain flour15g Splenda Sweetner (or to taste but 15g max)70g Walnuts45g Dried Cranberries1 teaspoon Baking Powder0.5 teaspoon Bicarbonate of Soda2 pinches of salt (optional)1 teaspoon Ground CinnamonWET INGREDIENTS:- 2 Eggs (lightly beaten)113g Light Virgin Olive Oil1 teaspoon Vanilla Extract454g Bananas (very ripe, peeled & mashed)
Mix the DRY INGREDIENTS together in a large bowl.
Mix the WET INGREDIENTS together in a medium bowl.
Manually gradually pour the wet mixture into the dry ingredients and gently fold in with a spatula or wooden spoon. (do not overmix, just make sure that the dry & wet ingredients are nicely combined)
Spoon into muffin cases and bake for 20-25 minutes in an oven pre heated to 180 degrees C
Serving Size: Makes 18 medium sized muffins
Mix the WET INGREDIENTS together in a medium bowl.
Manually gradually pour the wet mixture into the dry ingredients and gently fold in with a spatula or wooden spoon. (do not overmix, just make sure that the dry & wet ingredients are nicely combined)
Spoon into muffin cases and bake for 20-25 minutes in an oven pre heated to 180 degrees C
Serving Size: Makes 18 medium sized muffins
Nutritional Info Amount Per Serving
- Calories: 146.7
- Total Fat: 9.5 g
- Cholesterol: 18.1 mg
- Sodium: 43.1 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 1.3 g
- Protein: 2.2 g
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