Banana Nut Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 122.4
- Total Fat: 7.4 g
- Cholesterol: 62.0 mg
- Sodium: 249.7 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 2.9 g
- Protein: 4.4 g
View full nutritional breakdown of Banana Nut Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
Banana, fresh, 4 extra small (less than 6" long) (remove)
Egg, fresh, whole, raw, 4 large (remove)
Jif Chunky Peanut Butter, 4 tbsp (remove)
Extra Virgin Coconut Oil (spring oil), 2 serving (remove) melted
Vanilla Extract, 1 tsp (remove)
Cinnamon, ground, 2 tsp (remove)
Nutmeg, ground, 0.5 tsp (remove)
Baking Powder, 1 tsp (remove)
Baking Soda, 1 tsp (remove)
Salt, 0.25 tsp (remove)
Bob's Red Mill Coconut Flour (1/2 cup=8 tbsp=1 serving), 1 serving (remove)
Directions
Preheat oven to 350 degrees and line muffin tins with cups.
Mash the bananas. mix in eggs, Peanut Butter, melted coconut oil and vanilla extract. mix until smooth.
In a separate bowl mix the dry ingredients.
Mix the dry ingredients into the banana mixture.
Spoon in to muffin tins until 2/3 rds full.
Bake at 350 degrees for 20-25 minutes.
Serving Size: 12 Regular Cup-Cake Size Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user LULUTYM.
Mash the bananas. mix in eggs, Peanut Butter, melted coconut oil and vanilla extract. mix until smooth.
In a separate bowl mix the dry ingredients.
Mix the dry ingredients into the banana mixture.
Spoon in to muffin tins until 2/3 rds full.
Bake at 350 degrees for 20-25 minutes.
Serving Size: 12 Regular Cup-Cake Size Muffins
Number of Servings: 12
Recipe submitted by SparkPeople user LULUTYM.