Banana Pecan Muffins - Vegan/Sugarfree - Diabetic friendly
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 157.5
- Total Fat: 8.8 g
- Cholesterol: 0.0 mg
- Sodium: 155.2 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 1.8 g
- Protein: 2.5 g
View full nutritional breakdown of Banana Pecan Muffins - Vegan/Sugarfree - Diabetic friendly calories by ingredient
Introduction
Moist and delicious with a nice crumb. Nobody will miss the eggs & erythritol is excellent for baking! Moist and delicious with a nice crumb. Nobody will miss the eggs & erythritol is excellent for baking!Number of Servings: 16
Ingredients
-
2 cups all purpose organic flour
1/2 cup oats
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3/4 cup chopped pecans
3/4 erythritol
2 ripe bananas (about a cup mashed)
enough applesauce to bring mashed bananas up to a total of 1 & 13/4 cups of mashed fruit :)
1/3 cup walnut oil
Directions
Preheat oven to 375
Puree the fruit and erythritol with a hand blender or beater. Add the oil and mix well.
Mix all dry ingredients and add to the wet and mix just enough to combine well.
If you're not using paper muffin liners, then spray the tray with oil. Fill muffin cups and bake for 18-22 min until a toothpick comes out clean.
Cool for 5 min in the tray, then transfer to a wire rack. Don't leave them in the tray or they'll get soggy!
Serving Size: 16 muffins
Number of Servings: 16
Recipe submitted by SparkPeople user ELSAROO.
Puree the fruit and erythritol with a hand blender or beater. Add the oil and mix well.
Mix all dry ingredients and add to the wet and mix just enough to combine well.
If you're not using paper muffin liners, then spray the tray with oil. Fill muffin cups and bake for 18-22 min until a toothpick comes out clean.
Cool for 5 min in the tray, then transfer to a wire rack. Don't leave them in the tray or they'll get soggy!
Serving Size: 16 muffins
Number of Servings: 16
Recipe submitted by SparkPeople user ELSAROO.
Member Ratings For This Recipe
-
PATRICIAANN46
-
MERRYLIZA