Banana Muffins with Cranberries
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
125g unsalted butter2 eggs (beaten)3 medium bananas (mashed)1 tsp vanilla essence1 tsp salt1 tsp baking soda1 cup Stevia/Xylitol1 1/2 cup whole wheat flour50g cranberries2 tbsp poppy seeds
Preheat oven to 180 degrees Celsius.
In a medium mixing bowl, cream the butter and sugar with electric beater.
In another bowl, beat eggs and add the mashed banana and vanilla essence. Mix well. Add to the butter and sugar mixture. Mix very well.
slowly add flour, baking soda and salt. Mix thoroughly.
Add the cranberries and poppy seeds and mix well.
Spoon into small cupcake holders and fill only 3/4.
Bake for 20 minutes or until toothpick comes out clean.
Stays fresh for 3 days if covered.
Serving Size: Makes 48 mini muffins (15 grams)
In a medium mixing bowl, cream the butter and sugar with electric beater.
In another bowl, beat eggs and add the mashed banana and vanilla essence. Mix well. Add to the butter and sugar mixture. Mix very well.
slowly add flour, baking soda and salt. Mix thoroughly.
Add the cranberries and poppy seeds and mix well.
Spoon into small cupcake holders and fill only 3/4.
Bake for 20 minutes or until toothpick comes out clean.
Stays fresh for 3 days if covered.
Serving Size: Makes 48 mini muffins (15 grams)
Nutritional Info Amount Per Serving
- Calories: 50.6
- Total Fat: 2.6 g
- Cholesterol: 17.0 mg
- Sodium: 52.3 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 0.7 g
- Protein: 1.0 g
Member Reviews