Lisa B's Banana Bran Nut Muffins

Lisa B's Banana Bran Nut Muffins
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 143.8
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 174.8 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 4.1 g
  • Protein: 5.9 g

View full nutritional breakdown of Lisa B's Banana Bran Nut Muffins calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

I adjusted the "Bob's Red Mill Banana Bran Nut Muffin" recipe so it would have more potassium and iron, and lower calories. When I eat one muffin in the morning I do not get overly hungry a short time later, and it's very filling. I adjusted the "Bob's Red Mill Banana Bran Nut Muffin" recipe so it would have more potassium and iron, and lower calories. When I eat one muffin in the morning I do not get overly hungry a short time later, and it's very filling.
Number of Servings: 30

Ingredients

    This recipe is a double batch:
    2.5 cups Wheat Bran
    2.5 cups Whole Wheat Flour
    2 tsp Baking Powder
    3 tsp Baking Soda
    1/4 cup Splenda Brown Sugar
    1 cup Chopped Walnuts
    1 cup Dried Cranberries
    4 Large Overripe Bananas
    4 tbsp Canola Oil
    32 oz Plain Fat Free Greek Yogurt (I use Chobani)
    .5 cup Black Strap Molasses

Tips

You can substitute or remove the nuts and/or cranberries. Also, it's best to keep these refridgerated. I wrap them in plastic wrap then foil and freeze them. They are delicious heated up.


Directions

Combine all dry ingredients including walnuts and cranberries. Set bowl aside. Combine all wet ingredients in a food processor. Stir wet ingredients into dry.

Spray muffin pan with Butter Flavored Pam. Fill up 30 full, which is a heaping 1/4 cup of batter. Bake 20 minutes at 400 degrees.

Serving Size: Makes 30 muffins.

Rate This Recipe