Raspberry Swirl Banana Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 195.9
- Total Fat: 7.4 g
- Cholesterol: 40.1 mg
- Sodium: 258.9 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 1.0 g
- Protein: 3.7 g
View full nutritional breakdown of Raspberry Swirl Banana Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
2 cups Flour
1/4 cup Splenda
2 tsp. Baking Powder
1/2 tsp. Salt
1/4 tsp. Baking Soda
1 cup or 1 large Mashed Ripe Banana
2 Eggs, beaten
1/3 cup Canola Oil
1/3 cup Honey
1 tsp. Vanilla Extract
1/3 cup Sugar Free Red Raspberry Preserves or Jam
Directions
1. Preheat oven to 375F. Spray muffin pan for 12 muffins with nonstick spray.
2. In large bowl combine flour, Splenda, baking powder, salt, and baking soda. Mix well. Set aside.
3. In a medium bowl combine banana, eggs, oil, honey, and vanilla. Mix well. Add to dry ingredients; stir just to combine, do not overmix.
4. Fill muffin cups 2/3 full. Spoon 1 teaspoon of the raspberry preserves on top of each. Swirl with a knife or skewer to create a marble effect.
5. Bake 15 minutes or until a wooden toothpick in the center of a muffin comes out clean. Remove pan from oven and let cool in pan for a few minutes before removing.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JULZ6211.
2. In large bowl combine flour, Splenda, baking powder, salt, and baking soda. Mix well. Set aside.
3. In a medium bowl combine banana, eggs, oil, honey, and vanilla. Mix well. Add to dry ingredients; stir just to combine, do not overmix.
4. Fill muffin cups 2/3 full. Spoon 1 teaspoon of the raspberry preserves on top of each. Swirl with a knife or skewer to create a marble effect.
5. Bake 15 minutes or until a wooden toothpick in the center of a muffin comes out clean. Remove pan from oven and let cool in pan for a few minutes before removing.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JULZ6211.