Whole Wheat Low Sugar Banana Muffins

Whole Wheat Low Sugar Banana Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 161.6
  • Total Fat: 5.9 g
  • Cholesterol: 30.8 mg
  • Sodium: 213.1 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.9 g

View full nutritional breakdown of Whole Wheat Low Sugar Banana Muffins calories by ingredient


Introduction

The perfect balance of sweetness, only 3g of added sugar per muffin, yet perfectly balanced flavor :) The perfect balance of sweetness, only 3g of added sugar per muffin, yet perfectly balanced flavor :)
Number of Servings: 12

Ingredients

    2 Over Ripe Banana's
    4T Dark Brown Sugar
    1/4 C Safflower Oil(or butter, or oil of choice)
    2Lg Eggs
    1/4C Rice Milk
    1t Vanilla Extract
    2C Whole Wheat Flour
    1t Baking Soda
    2t Baking Powder
    1/2t Cinnamon
    1/2t Nutmeg
    1/2C Applesauce(unsweetened)

Tips

These will stick to paper cupcake liners, using aluminum or other metallic liners will result in easier removal.

Also, up to 1C of nuts, chocolate chips, or anything else you desire can be added to this without adjusting the rest of the recipe. Try 1C of chopped walnuts for a classic combination.


Directions

Whip eggs until creamy, add banana's, applesauce, brown sugar, oil, add vanilla extract and blend until smooth.

In a separate bowl sift flour, baking soda, baking powder, cinnamon and nutmeg. Add to wheat mixture and blend until well mixed.

Add rice milk a little at a time until you achieve the proper quick bread consistency. May require more or less than 1/4C depending on size of eggs and banana's.

Fill 12 normal sized cupcake tins and bake at 350 for 18 minutes or until nicely browned and toothpick comes out clean. Let set for 10 minutes before removing from tin, and enjoy.

Serving Size: Makes 12 normal sized cupcake bin muffins