Banana Pecan Muffins - Vegan/Sugarfree - Diabetic friendly
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 cups all purpose organic flour1/2 cup oats3/4 tsp baking soda3/4 tsp baking powder1/2 tsp salt3/4 cup chopped pecans3/4 erythritol2 ripe bananas (about a cup mashed)enough applesauce to bring mashed bananas up to a total of 1 & 13/4 cups of mashed fruit :)1/3 cup walnut oil
Preheat oven to 375
Puree the fruit and erythritol with a hand blender or beater. Add the oil and mix well.
Mix all dry ingredients and add to the wet and mix just enough to combine well.
If you're not using paper muffin liners, then spray the tray with oil. Fill muffin cups and bake for 18-22 min until a toothpick comes out clean.
Cool for 5 min in the tray, then transfer to a wire rack. Don't leave them in the tray or they'll get soggy!
Serving Size: 16 muffins
Number of Servings: 16
Recipe submitted by SparkPeople user ELSAROO.
Puree the fruit and erythritol with a hand blender or beater. Add the oil and mix well.
Mix all dry ingredients and add to the wet and mix just enough to combine well.
If you're not using paper muffin liners, then spray the tray with oil. Fill muffin cups and bake for 18-22 min until a toothpick comes out clean.
Cool for 5 min in the tray, then transfer to a wire rack. Don't leave them in the tray or they'll get soggy!
Serving Size: 16 muffins
Number of Servings: 16
Recipe submitted by SparkPeople user ELSAROO.
Nutritional Info Amount Per Serving
- Calories: 157.5
- Total Fat: 8.8 g
- Cholesterol: 0.0 mg
- Sodium: 155.2 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 1.8 g
- Protein: 2.5 g
Member Reviews