Banana Cranberry Pecan Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 2/3 Cups Whole Wheat Flour1/3 Cup Splenda2 tsp baking powder1 tsp baking soda1 tsp salt1 tbsp ground cinnamon5 large ripe bananas2 tbsp olive oil1 Cup fat free soy milk4 tsp vanilla extract2/3 cup dried cranberries (without sugar)1 Cup Pecans chopped
Preheat oven to 350°F
Spray or lightly oil petite loaf pans or muffin cups
Mix the dry ingredients together in a mixing bowl and set aside.
In another bowl, mash the bananas until smooth or only small chunks remain. Add the olive oil, milk and vanilla to the bananas and mix well.
Pour the banana mixture into the dry mixture and stir until mixed. Add in the cranberries and pecans and mix until dispersed throughout the mixture.
Spoon the batter into the prepared loaf pans or muffing cups. Bake in the preheated oven for 25 minutes (petite loaf pans) or less until a cake tester comes out clean.
Cool and enjoy.
Makes 7 petite loafs (3.5" x 2.5") which is 14 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user PARAMAGNUS.
Spray or lightly oil petite loaf pans or muffin cups
Mix the dry ingredients together in a mixing bowl and set aside.
In another bowl, mash the bananas until smooth or only small chunks remain. Add the olive oil, milk and vanilla to the bananas and mix well.
Pour the banana mixture into the dry mixture and stir until mixed. Add in the cranberries and pecans and mix until dispersed throughout the mixture.
Spoon the batter into the prepared loaf pans or muffing cups. Bake in the preheated oven for 25 minutes (petite loaf pans) or less until a cake tester comes out clean.
Cool and enjoy.
Makes 7 petite loafs (3.5" x 2.5") which is 14 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user PARAMAGNUS.
Nutritional Info Amount Per Serving
- Calories: 199.9
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 293.7 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 4.3 g
- Protein: 4.4 g
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