Higher Protein Low GI Banana Nut Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 246.3
  • Total Fat: 11.8 g
  • Cholesterol: 22.7 mg
  • Sodium: 153.9 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 4.5 g
  • Protein: 6.7 g

View full nutritional breakdown of Higher Protein Low GI Banana Nut Muffins calories by ingredient


Introduction

Breakfast Muffin under 250 calories, Over 6 grams of protein, 4.5 grams of fiber, and less than 10 grams of sugar. Breakfast Muffin under 250 calories, Over 6 grams of protein, 4.5 grams of fiber, and less than 10 grams of sugar.
Number of Servings: 12

Ingredients

    3 Medium Bananas
    1.5 servings of silken tofu
    2 small eggs
    .5 cup grated zucchini
    2 tbsp ground flaxseed
    1 100 calorie pack almonds (ground)
    1 tsp vanilla extract
    1 tbsp honey
    1.5 cups Whole Wheat flour
    1 cup ultragrain flour
    10 tsp domino light sugar and stevia mix
    1 tsp baking soda
    1 tsp baking powder
    1 tsp cinnamon
    .25 cup canola oil
    .75 cup walnut pieces

Directions

Combine bananas, tofu, zucchini, eggs, flaxseed, ground alomonds ( use a coffee grounder to ground packet of almonds), vanilla extract and honey into a blender. Blend until relatively smooth. In a large bowl, sift whole wheat flour, ultragrain flour, sugar mix, baking soda, baking powder, and cinnamon together. Add banana mixture to flour mixture. Stir to combine. Stir in oil and half cup of walnut pieces. Reserve remaining walnuts to top muffins. Divide mix into 12 paper lined muffin pan. Top with remaining walnuts. Bake at 350 for 25 minutes or until toothpick can be removed cleanly.

Serving Size: 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user RFLECK264.