Banana Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 153.2
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 252.9 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 2.4 g
- Protein: 3.1 g
View full nutritional breakdown of Banana Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
1 1/2 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup wSplenda
1 EggBeaters
1/3 cup coconut oil, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, Splenda, eggbeaters, and melted coconut oil in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Serving Size: 12 regular size muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SCORPIOCANDY.
Combine bananas, Splenda, eggbeaters, and melted coconut oil in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Serving Size: 12 regular size muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SCORPIOCANDY.