Banana Nut Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 193.8
- Total Fat: 7.5 g
- Cholesterol: 17.4 mg
- Sodium: 201.6 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 3.3 g
- Protein: 5.0 g
View full nutritional breakdown of Banana Nut Muffins calories by ingredient
Introduction
Moist muffins my whole family loves. Moist muffins my whole family loves.Number of Servings: 12
Ingredients
-
1 Cup Quaker Oats (not quick oats)
2 Very Ripe bananas, mashed
1 Cup Walnuts (chopped)
1 Cup Skim Milk
1 Cup Whole Wheat Flour
1/2 Cup Brown Sugar
1 tsp Vanilla Extract
1 Egg
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 packet Equal/Sweet n Low
Directions
Soak the oats in the milk for one hour.
Preheat the oven to 400 degrees.
Spray muffin with non stick spray.
Combine the soaked oats, bananas, egg, and vanilla extract.
In another bowl combine the whole wheat flour, brown sugar, baking powder, baking soda, salt, cinnamon and the Equal/Sweet n Low.
Combine the dry and wet ingredients together and mix in the walnuts. Spoon into the prepared muffin pan. It fills the muffin cups on my muffin pan.
Bake for 20 minutes or until done.
Makes 12 servings/muffins.
*I let them cool and put them in individual zip lock bags and my family loves them for on the go.*
Number of Servings: 12
Recipe submitted by SparkPeople user LISABLACK1979.
Preheat the oven to 400 degrees.
Spray muffin with non stick spray.
Combine the soaked oats, bananas, egg, and vanilla extract.
In another bowl combine the whole wheat flour, brown sugar, baking powder, baking soda, salt, cinnamon and the Equal/Sweet n Low.
Combine the dry and wet ingredients together and mix in the walnuts. Spoon into the prepared muffin pan. It fills the muffin cups on my muffin pan.
Bake for 20 minutes or until done.
Makes 12 servings/muffins.
*I let them cool and put them in individual zip lock bags and my family loves them for on the go.*
Number of Servings: 12
Recipe submitted by SparkPeople user LISABLACK1979.
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