Sugarless Banana Raspberry Muffin
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 144.7
- Total Fat: 6.1 g
- Cholesterol: 32.0 mg
- Sodium: 368.8 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 3.3 g
- Protein: 4.1 g
View full nutritional breakdown of Sugarless Banana Raspberry Muffin calories by ingredient
Introduction
144 Calorie muffins with NO SUGAR ADDED. Great for diabetics. All the sugar in this recipe comes from the fruit. 144 Calorie muffins with NO SUGAR ADDED. Great for diabetics. All the sugar in this recipe comes from the fruit.Number of Servings: 12
Ingredients
-
Dry:
1 1/2 cups of whole wheat flour
2 Teaspoons of baking soda
1 Teaspoon of baking powder
1/2 Teaspoon of salt
1/2 Teaspoon of Cinnamon
1/2 Teaspoon of nutmeg
Wet:
1 Teaspoon of Vanilla Extract
2/3 Cup of milk ( I used 1%)
2 eggs
2 bananas (smashed)
1 cup of raspberries (I used frozen)
1 cup of natural or sugarless applesauce
Tips
People say you should only fill up your muffin paper halfway, but I filled it up to the top and it was fine.
Directions
1. Preheat the oven to 350 degrees.
2. Grease muffin pan and place muffin wrappers inside
3. Mix the dry Ingredients together first.
4. Mix the wet ingredients together separately.(whisk really well until fluffy)
5. Mash the bananas.
6. Mix together the dry and wet ingredients but don't over mix.
7. Add the bananas, raspberries and applesauce last, and just fold it into the mixture.
8. Pour the mixture into the muffin pan.
9. Place in oven for 15-25 minutes (depends on whether you use frozen or fresh raspberries. A little longer with frozen.)
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SHAUNTAERM.
2. Grease muffin pan and place muffin wrappers inside
3. Mix the dry Ingredients together first.
4. Mix the wet ingredients together separately.(whisk really well until fluffy)
5. Mash the bananas.
6. Mix together the dry and wet ingredients but don't over mix.
7. Add the bananas, raspberries and applesauce last, and just fold it into the mixture.
8. Pour the mixture into the muffin pan.
9. Place in oven for 15-25 minutes (depends on whether you use frozen or fresh raspberries. A little longer with frozen.)
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SHAUNTAERM.