Banana Crunch muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 cup Whole Wheat Pastry Flour½ Cup Almond Meal1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt3 bananas, mashed½ to ¾ cup Agave Syrup1 egg, lightly beaten1/3 cup butter, melted or grape seed oil½ cup of Chopped nuts (pecans)1/3 cup packed Splenda brown sugar2 tablespoons Whole Wheat flour1/8 teaspoon ground cinnamon1 tablespoon butter or grape seed oil
1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 18 muffin cups, or line with muffin papers.
2.In a large bowl, mix together 1 cup wheat flour, 1/2 cup almond meal, baking soda, baking powder and salt. In another bowl, beat together bananas, agave, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Fold in the nuts. Spoon batter into prepared muffin cups.
3.In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4.Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Serving Size: makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user LYNNDLPHN23.
2.In a large bowl, mix together 1 cup wheat flour, 1/2 cup almond meal, baking soda, baking powder and salt. In another bowl, beat together bananas, agave, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Fold in the nuts. Spoon batter into prepared muffin cups.
3.In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4.Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Serving Size: makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user LYNNDLPHN23.
Nutritional Info Amount Per Serving
- Calories: 155.5
- Total Fat: 8.5 g
- Cholesterol: 20.9 mg
- Sodium: 194.2 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 2.3 g
- Protein: 2.6 g
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