Banana Rhubarb Muffins

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 299.3
  • Total Fat: 10.7 g
  • Cholesterol: 0.7 mg
  • Sodium: 374.8 mg
  • Total Carbs: 47.5 g
  • Dietary Fiber: 4.5 g
  • Protein: 6.6 g

View full nutritional breakdown of Banana Rhubarb Muffins calories by ingredient
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Number of Servings: 6


    1/4 C. Liquid Egg Subsititute
    2/3 C. Skim Milk
    1/4 C. Canola Oil
    1 C. Whole Wheat Flour
    1 C. Oatmeal
    1/2 C. Sugar
    1/2 C. Banana, mashed
    1 Tbsp Baking Powder
    1/4 Tsp Salt
    1/2 Tsp Nutmeg
    2/3 Cup Rhubarb, frozen and chopped


Preheat oven to 400 degrees. Spray bottom of 12 muffin cups with cooking spray or line with paper baking cups.

In medium-sized bowl beat egg whites with fork; stir in milk and oil. Add remaining ingredients except rhubarb, mixing just until flour is moistened (batter will be lumpy). Fold in rhubarb.

Divide batter among prepared muffin cups filling to top. Bake 20 to 25 minutes, or until golden brown.

Immediately remove muffins from pan; cool on wire racks.

Serving Size: Makes 12 muffins (2 muffins=1 serving)

Number of Servings: 6

Recipe submitted by SparkPeople user JULIETTECAKE.

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