Flourless, Sugar Free Banana Muffins
- Number of Servings: 12
Ingredients
1-1/4 cup regular-cooking oatemal1/2 cup low fat sour cream1/2 cup low fat milk (2%)1/2 cup white sugar (I used sugar substitute)1/3 cup canola oil2 bananas, mashed1 large egg1-1/2 cup dry oat bran cereal (found near instant oatmeal and grits in the hot cereal aisle)1/2 teaspoon salt2 teaspoons baking powder1 teaspoon baking soda3/4 cup sugar-free chocolate chips (I make these myself by melting unsweetened chocolate and stirring in sugar replacer, spreading on a baking sheet and breaking apart when set; you could also chop up commercially-purchased sugar-free chocolate mini-bars)
Combine in a large bowl the oats, sour cream and milk. Set aside.
In another bowl, whisk together the sugar (or substitute), oil, bananas and egg.
In a third bowl, combine oat bran cereal, salt, baking powder and soda. Dump into the oats mixture. Add the banana mixture to that oats mixture as well. Stir to combine.
Preheat oven to 400*F. While you're waiting for the oven to come to temperature, line ungreased muffin tins with unbleached muffin cups (if desired) and fill 2/3 full with batter.
Bake 8-12 minutes, or until golden brown and springy to the touch.
Number of Servings: 12
Recipe submitted by SparkPeople user RENOAK.
In another bowl, whisk together the sugar (or substitute), oil, bananas and egg.
In a third bowl, combine oat bran cereal, salt, baking powder and soda. Dump into the oats mixture. Add the banana mixture to that oats mixture as well. Stir to combine.
Preheat oven to 400*F. While you're waiting for the oven to come to temperature, line ungreased muffin tins with unbleached muffin cups (if desired) and fill 2/3 full with batter.
Bake 8-12 minutes, or until golden brown and springy to the touch.
Number of Servings: 12
Recipe submitted by SparkPeople user RENOAK.
Nutritional Info Amount Per Serving
- Calories: 150.3
- Total Fat: 9.6 g
- Cholesterol: 22.8 mg
- Sodium: 383.4 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 2.1 g
- Protein: 3.5 g
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