Reduced Sugar Banana Mini Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 21
Ingredients
2 c whole wheat flour3/4 tsp baking soda1/2 tsp salt1/4 c light butter, softened3/4 c Splenda1/4c sugar2 large eggs4oz container of Dannon Car & Sugar Control vanilla yogurt1.5 c mashed banana (about 3 bananas)1 tsp vanilla extract
1. Preheat oven to 350 degrees. Spray wells of 2 mini-muffin pan with cooking spray or use mini muffin liners.
2. In a medium bowl, combine flour, salt and baking soda. Set aside.
3. In a large bowl, beat butter, Splenda and sugar at medium speed until well blended ( about 1 minute). Add the eggs, one at a time, beating well after each addition. Add banana, yogurt and vanilla. Beat until blended.
4. Add flour mixture, fold in and beat gently until just moist (do not over mix).
5. Spoon batter into the prepared mini muffin pans, filling each well halfway. Bake at 350 degrees until inserted fork comes out clean and the muffins spring back when gently presse (about 15 minutes, cooking times vary).
6. Cooling: cool in pan on wire rack for 10 min. Remove mini muffins from pans and cool completely on wire rack.
Serving Size: 2 mini muffins; Yield: 42-48 mini muffins.
Number of Servings: 21
Recipe submitted by SparkPeople user DQATOU.
2. In a medium bowl, combine flour, salt and baking soda. Set aside.
3. In a large bowl, beat butter, Splenda and sugar at medium speed until well blended ( about 1 minute). Add the eggs, one at a time, beating well after each addition. Add banana, yogurt and vanilla. Beat until blended.
4. Add flour mixture, fold in and beat gently until just moist (do not over mix).
5. Spoon batter into the prepared mini muffin pans, filling each well halfway. Bake at 350 degrees until inserted fork comes out clean and the muffins spring back when gently presse (about 15 minutes, cooking times vary).
6. Cooling: cool in pan on wire rack for 10 min. Remove mini muffins from pans and cool completely on wire rack.
Serving Size: 2 mini muffins; Yield: 42-48 mini muffins.
Number of Servings: 21
Recipe submitted by SparkPeople user DQATOU.
Nutritional Info Amount Per Serving
- Calories: 82.0
- Total Fat: 2.1 g
- Cholesterol: 24.5 mg
- Sodium: 180.2 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 1.8 g
- Protein: 2.5 g
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