Banana - Berry Rhubarb Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 large banana, mashed1/2 cup skim milk2 tbsp nonfat plain yogurt 3 tbsp canola oil 1/2 tbsp vanilla3/4 cup dark brown sugar1/3 cup All-Bran cereal 1/2 cup all-purpose flour 1/2 cup whole wheat flour1/4 tsp cinnamon1/2 tsp baking soda 1/2 tsp baking powderpinch salt 1 cup chopped rhubarb (fresh or frozen unthawed)2/3 cup assorted berries (I had blackberries and raspberries)
Preheat the oven to 350F, line muffin cups with wrappers or lightly grease.
In a large bowl, combine banana, milk, yogurt, oil, vanilla, sugar and All-Bran, mixing well. Set aside.
In another bowl, whisk together flours, cinnamon, baking soda, baking powder and salt.
Stir dry mixture gently into the wet ingredients to just moisten, then fold in the rhubarb and berries until the flour is just mixed through. Do not beat.
Portion into the prepared tins and bake 30 minutes.
Cool in the tin 10 minutes, then remove from pans and cool completely on a wire rack.
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl, combine banana, milk, yogurt, oil, vanilla, sugar and All-Bran, mixing well. Set aside.
In another bowl, whisk together flours, cinnamon, baking soda, baking powder and salt.
Stir dry mixture gently into the wet ingredients to just moisten, then fold in the rhubarb and berries until the flour is just mixed through. Do not beat.
Portion into the prepared tins and bake 30 minutes.
Cool in the tin 10 minutes, then remove from pans and cool completely on a wire rack.
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 123.6
- Total Fat: 3.3 g
- Cholesterol: 0.2 mg
- Sodium: 14.4 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 1.7 g
- Protein: 1.9 g
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