Banana Crunch Muffins, Slimmed Down

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 232.6
  • Total Fat: 11.3 g
  • Cholesterol: 14.1 mg
  • Sodium: 234.0 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 2.8 g
  • Protein: 6.3 g

View full nutritional breakdown of Banana Crunch Muffins, Slimmed Down calories by ingredient
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Introduction

Ina Garten's recipe with changes.. One of the world's best chefs. Ina Garten's recipe with changes.. One of the world's best chefs.
Number of Servings: 18

Ingredients

    2 cups all-purpose flour
    1 cup whole wheat flou
    4 Tbsp wheat germ
    2 cups Splenda
    2 tsp baking powder
    1 tsp baking soda
    1/2 tsp salt
    8 Tbsp. unsalted butter, melted and cooled
    1/2 cup unsweetened Applesauce
    1/2 cup Egg Beaters, or 2 X large eggs
    3/4 cup nonfat milk
    2 tsp pure vanilla extract
    1 cup mashed banana(2)
    1 cup chopped walnuts
    1 cup sweetened shredded coconut
    1 cup granola

Directions

Preheat oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Stir the following ingredients with a whisk: flour, wheat germ, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with paddle attachment. Add the butter and applesauce and blend. Combine: Egg Beaters, milk, vanilla, and mashed bananas, and add them to the flour & butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the walnuts, granola and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan and serve.
You can add chocolate chips and other things to this or omit ingredients if you prefer.
Makes 18 regular muffins

Number of Servings: 18

Recipe submitted by SparkPeople user MADELINELEE1.

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