Whole Wheat Low Sugar Banana Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 Over Ripe Banana's4T Dark Brown Sugar1/4 C Safflower Oil(or butter, or oil of choice)2Lg Eggs1/4C Rice Milk1t Vanilla Extract2C Whole Wheat Flour1t Baking Soda2t Baking Powder1/2t Cinnamon1/2t Nutmeg1/2C Applesauce(unsweetened)
Whip eggs until creamy, add banana's, applesauce, brown sugar, oil, add vanilla extract and blend until smooth.
In a separate bowl sift flour, baking soda, baking powder, cinnamon and nutmeg. Add to wheat mixture and blend until well mixed.
Add rice milk a little at a time until you achieve the proper quick bread consistency. May require more or less than 1/4C depending on size of eggs and banana's.
Fill 12 normal sized cupcake tins and bake at 350 for 18 minutes or until nicely browned and toothpick comes out clean. Let set for 10 minutes before removing from tin, and enjoy.
Serving Size: Makes 12 normal sized cupcake bin muffins
In a separate bowl sift flour, baking soda, baking powder, cinnamon and nutmeg. Add to wheat mixture and blend until well mixed.
Add rice milk a little at a time until you achieve the proper quick bread consistency. May require more or less than 1/4C depending on size of eggs and banana's.
Fill 12 normal sized cupcake tins and bake at 350 for 18 minutes or until nicely browned and toothpick comes out clean. Let set for 10 minutes before removing from tin, and enjoy.
Serving Size: Makes 12 normal sized cupcake bin muffins
Nutritional Info Amount Per Serving
- Calories: 161.6
- Total Fat: 5.9 g
- Cholesterol: 30.8 mg
- Sodium: 213.1 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 3.1 g
- Protein: 3.9 g
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