Chelsea's Banana Bread Muffins
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 222.8
- Total Fat: 5.5 g
- Cholesterol: 13.9 mg
- Sodium: 408.2 mg
- Total Carbs: 41.0 g
- Dietary Fiber: 1.5 g
- Protein: 3.3 g
IntroductionThese banana bread muffins are super simple and simply delicious! Even though this recipe calls for a full stick of butter the calorie and fat count are suprisingly low, so you can really enjoy this guilt free! These banana bread muffins are super simple and simply delicious! Even though this recipe calls for a full stick of butter the calorie and fat count are suprisingly low, so you can really enjoy this guilt free!
1 cup granulated sugar
1/2 cup whipped butter
3oz egg substitute, such as Egg Beaters
3 large ripe bananas, mashed
1 tbsp skim milk
1 tsp vanilla extract
1 tsp cinnamon
2 cups all-purpose flour (could substitute whole-wheat flour for an extra fiber boost)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup unsweetened apple sauce
This bread does not rise as much as other breads, so you can be a little more generous when filling the muffin tins. If you find that you still have batter left over it makes great pancakes!
This recipe is also great with walnuts, pecans, or raisins. To make it more kid friendly, mix in some semisweet chocolate chips.
Beat butter and sugar in a large bowl with hand-mixeruntil creamy. Add the eggs one at a time, beating well in between each one.
In a small bowl mash bananas. Add milk, cinnamon, apple sauce and vanilla and stir to incorporate.
In another small bowl mix flour, baking powder, baking soda, and salt.
Fold the mashed butter mixture into the creamed butter mixture. Add dry ingredients and stir until flour just disappears.
Bake muffins until tops are golden, about 20-25 minutes. Let sit for 5-10 minutes, remove from muffin tin and place on wire rack to cool.
Serving Size: Makes 12 servings, or 1 muffin each