Low-Sugar Banana Muffins
Nutritional Info
- Servings Per Recipe: 17
- Amount Per Serving
- Calories: 141.6
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 30.7 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 2.3 g
- Protein: 2.5 g
View full nutritional breakdown of Low-Sugar Banana Muffins calories by ingredient
Introduction
Low Sugar, vegan banana muffins Low Sugar, vegan banana muffinsNumber of Servings: 17
Ingredients
-
4 ripe bananas (three mashed, one chopped)
1/3 cup melted vegan margarine
1/4 cup brown rice syrup
1/3 cup honey substitute or agave nectar
1 flax egg (1 tbsp ground flax combined with 3 tbsp warm water)
1 tsp pure vanilla
1 tsp baking soda
pinch of salt
1 cup almond flour (or finely ground almonds)
3/4 cup whole wheat flour
optional: chocolate chips (omit for completely sugar-free), nuts, 1/4 cup nut butter swirled into batter
Directions
Preheat your oven to 350 degrees F.
Put 3 of the bananas in a blender or food processor
Chop the other banana into small pieces, then transfer to a medium mixing bowl with banana purée.
Make your flax egg by grinding 1 tbsp flax seeds with 3 tbsp warm water and let sit for 5 minutes or until the mixture looks thick and eggy.
To the mixing bowl, add margarine, brown rice syrup, honey substitute/agave, and vanilla.
When the flax egg’s set, mix in with wet ingredients.
Add salt and baking soda.
Gradually mix in both flours, then any optional ingredients you’re using.
Evenly distribute batter into lined muffin pans
Bake for 22-24 minutes.
Makes 16-17 muffins.
source:
fixationandcreation.wordpress.com
Number of Servings: 17
Recipe submitted by SparkPeople user RERELATROCIOUS.
Put 3 of the bananas in a blender or food processor
Chop the other banana into small pieces, then transfer to a medium mixing bowl with banana purée.
Make your flax egg by grinding 1 tbsp flax seeds with 3 tbsp warm water and let sit for 5 minutes or until the mixture looks thick and eggy.
To the mixing bowl, add margarine, brown rice syrup, honey substitute/agave, and vanilla.
When the flax egg’s set, mix in with wet ingredients.
Add salt and baking soda.
Gradually mix in both flours, then any optional ingredients you’re using.
Evenly distribute batter into lined muffin pans
Bake for 22-24 minutes.
Makes 16-17 muffins.
source:
fixationandcreation.wordpress.com
Number of Servings: 17
Recipe submitted by SparkPeople user RERELATROCIOUS.