Healthy Banana Bran Breakfast Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 100.0
  • Total Fat: 2.2 g
  • Cholesterol: 15.6 mg
  • Sodium: 337.6 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.7 g

View full nutritional breakdown of Healthy Banana Bran Breakfast Muffins calories by ingredient
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Introduction

My mom developed this recipe and I tweaked it to lower the fat by decreasing the butter by 1 tsp and using Baking blend instead of regular sugar from her original recipe. I also added 1 cup of fresh spinach
(optional). This recipe is my revised version. I also use a heavy duty Vitamix blender when making this recipe as it really pulverizes the spinach and cereal. You can't taste the spinach at all and it adds nutritional value and fiber. My kids love these!
My mom developed this recipe and I tweaked it to lower the fat by decreasing the butter by 1 tsp and using Baking blend instead of regular sugar from her original recipe. I also added 1 cup of fresh spinach
(optional). This recipe is my revised version. I also use a heavy duty Vitamix blender when making this recipe as it really pulverizes the spinach and cereal. You can't taste the spinach at all and it adds nutritional value and fiber. My kids love these!

Number of Servings: 12

Ingredients

    3 eggs
    1/2 cup skim milk
    1 c or handfull fresh spinach (thawed frozen could work)
    3 tsp margarine (softened)
    2 tblsp Splenda Baking Blend Sugar
    3 med. ripe bananas
    2 cups Raisin Bran cereal
    1/2 cup wheat germ (I use toasted)
    1/2 tsp salt
    11/2 tsp baking soda
    1/2 cup whole wheat or white flour

Tips

I use a vitamix blender and the batter is very smooth. My mom uses a traditional kitchen aid blender that is not as strong and her muffins have a little more texture.


Directions

Pre-heat oven to 375 degrees f.
Spray muffin tin with no stick spray or use foil muffin liners. Mix ingredients in blender on at a time in order listed in my ingredients list, starting with eggs and ending with flour. Blend after each addition. When blending in flour, stop blender and use spoon/spatula to finish mixing as it will get very think and hard to blend. Spoon batter into muffin tin. Bake 20 minutes.

Serving Size: Makes 12 Muffins

Number of Servings: 12

Recipe submitted by SparkPeople user AUDRAMELTON.

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