Banana Muffins with Cranberries
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 50.6
- Total Fat: 2.6 g
- Cholesterol: 17.0 mg
- Sodium: 52.3 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 0.7 g
- Protein: 1.0 g
View full nutritional breakdown of Banana Muffins with Cranberries calories by ingredient
Introduction
Whole wheat banana muffins with cranberries and poppy seeds Whole wheat banana muffins with cranberries and poppy seedsNumber of Servings: 48
Ingredients
-
125g unsalted butter
2 eggs (beaten)
3 medium bananas (mashed)
1 tsp vanilla essence
1 tsp salt
1 tsp baking soda
1 cup Stevia/Xylitol
1 1/2 cup whole wheat flour
50g cranberries
2 tbsp poppy seeds
Directions
Preheat oven to 180 degrees Celsius.
In a medium mixing bowl, cream the butter and sugar with electric beater.
In another bowl, beat eggs and add the mashed banana and vanilla essence. Mix well. Add to the butter and sugar mixture. Mix very well.
slowly add flour, baking soda and salt. Mix thoroughly.
Add the cranberries and poppy seeds and mix well.
Spoon into small cupcake holders and fill only 3/4.
Bake for 20 minutes or until toothpick comes out clean.
Stays fresh for 3 days if covered.
Serving Size: Makes 48 mini muffins (15 grams)
In a medium mixing bowl, cream the butter and sugar with electric beater.
In another bowl, beat eggs and add the mashed banana and vanilla essence. Mix well. Add to the butter and sugar mixture. Mix very well.
slowly add flour, baking soda and salt. Mix thoroughly.
Add the cranberries and poppy seeds and mix well.
Spoon into small cupcake holders and fill only 3/4.
Bake for 20 minutes or until toothpick comes out clean.
Stays fresh for 3 days if covered.
Serving Size: Makes 48 mini muffins (15 grams)