Diane's Healthy Delicious Banana Nut Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 123.9
- Total Fat: 5.8 g
- Cholesterol: 0.5 mg
- Sodium: 195.0 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 2.8 g
- Protein: 3.7 g
View full nutritional breakdown of Diane's Healthy Delicious Banana Nut Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
2.25 Cups crushed oat bran flake cereal
I Tablespoon baking powder
2.50 Tablespoons agave liquid
.50 Cup chopped walnuts
1.25 Cups skim milk
2 very ripe bananas, mashed
1 egg white
1 Tablespoon vegetable oil
3 Tablespoons flax seed
Tips
These muffins are dense and moist and really delicious! I like a lot of nuts, but if you don't reduce the amount of eliminate all together. After the muffins have cooled, I run a spatula around the muffin and the tin to insure muffin doesn't break while trying to remove it from the tin. I store the left over muffins in a zip lock bag in the refrigerator to keep them from drying out.
Enjoy!!
Directions
Preheat oven to 425 degrees.
Mix together cereal, baking powder, agave and walnuts. set aside. In a separate bowl, mix together the skim milk, bananas, egg white, vegetable oil and flax seed. Add the wet ingredients to the dry ingredients. Let mixture stand about 5 minutes to allow mixture to thicken. Spray muffin tins with Pam and fill until almost full, using all of mixture for 12 muffin tins. The muffins won't rise really but will stay the same size as when they were filled, so don't worry about them overflowing in your oven. Bake for about 15 minutes, checking with a toothpick to see when it comes out clean. When the toothpick comes out clean when inserted in muffin, remove from oven, onto a cooling rack. Cool completely before removing.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user ESCTOTHELK.
Mix together cereal, baking powder, agave and walnuts. set aside. In a separate bowl, mix together the skim milk, bananas, egg white, vegetable oil and flax seed. Add the wet ingredients to the dry ingredients. Let mixture stand about 5 minutes to allow mixture to thicken. Spray muffin tins with Pam and fill until almost full, using all of mixture for 12 muffin tins. The muffins won't rise really but will stay the same size as when they were filled, so don't worry about them overflowing in your oven. Bake for about 15 minutes, checking with a toothpick to see when it comes out clean. When the toothpick comes out clean when inserted in muffin, remove from oven, onto a cooling rack. Cool completely before removing.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user ESCTOTHELK.