Clean Eating Banana Mini Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
1 1/2 cups whole wheat flour (I used Tosca Reno's Power Flour blend & that's what the nutritional info is based on)1 1/4 tsp baking powder1/2 tsp baking soda1 tbsp cinnamon1 tbsp ground flaxseedpinch of sea salt3 ripe bananas, mashed with a fork2 egg whites1/4 cup unsweetened applesauce1/2 cup honey1/4 cup safflower oil1/3 cup dark chocolate chipsolive oil spray for muffin pans
Mix dry ingredients together. Mix bananas with egg whites well, and add rest of wet ingredients. Combine with dry stuff and fold in chocolate chips. **batter should still be lumpy!
Scoop into baking-release (Pam) sprayed muffin pan and bake at 350*F for about 12 minutes, or until a cake tester comes out clean when inserted. Don't overbake, or they'll be dry.
Serving Size: makes 36 mini muffins (or 1 standard size loaf pan)
Number of Servings: 36
Recipe submitted by SparkPeople user GRINNING_BELLY.
Scoop into baking-release (Pam) sprayed muffin pan and bake at 350*F for about 12 minutes, or until a cake tester comes out clean when inserted. Don't overbake, or they'll be dry.
Serving Size: makes 36 mini muffins (or 1 standard size loaf pan)
Number of Servings: 36
Recipe submitted by SparkPeople user GRINNING_BELLY.
Nutritional Info Amount Per Serving
- Calories: 71.3
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 38.9 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 1.1 g
- Protein: 1.0 g
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