Banana Butterscotch Muffin-Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
2 1/3 cups whole milk1 cup low-fat vanilla yoghurt5 large, over-ripe bananas¼ cup canola oil1 block (10 oz) low-fat silken tofu1 cup dark brown sugar1 tbsp vanilla2 2/3 cups flour2 cups whole wheat flour2/3 cup wheat bran½ cup wheat germ1 tsp salt1 tsp cinnamon1 tbsp baking powder1 tbsp baking soda1 cup butterscotch chips
Preheat oven to 375F for muffins or 350F for 9x13” pans.
In a food processor, puree milk, yoghurt, bananas, oil, tofu, sugar and vanilla until smooth. Pour into a large bowl.
Add the flours, bran, wheat germ, salt, cinnamon, baking powder and baking soda and stir until just combined
Divide between greased muffin tins or 9x13” pans.
Bake muffins for 15-20 minutes or cakes for 50 minutes.
Cool muffins 5 minutes in the pan before unmoulding. Cool cakes in the pan
These freeze well and can be reheated in the microwave.
Serving Size: Makes 40 muffins or 2 9x13" cakes
Number of Servings: 40
Recipe submitted by SparkPeople user JO_JO_BA.
In a food processor, puree milk, yoghurt, bananas, oil, tofu, sugar and vanilla until smooth. Pour into a large bowl.
Add the flours, bran, wheat germ, salt, cinnamon, baking powder and baking soda and stir until just combined
Divide between greased muffin tins or 9x13” pans.
Bake muffins for 15-20 minutes or cakes for 50 minutes.
Cool muffins 5 minutes in the pan before unmoulding. Cool cakes in the pan
These freeze well and can be reheated in the microwave.
Serving Size: Makes 40 muffins or 2 9x13" cakes
Number of Servings: 40
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 155.9
- Total Fat: 4.3 g
- Cholesterol: 1.8 mg
- Sodium: 20.2 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 2.0 g
- Protein: 4.1 g
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