Banana Muffins from Forks over Knives with walnuts added
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 136.5
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 116.5 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 3.5 g
- Protein: 3.3 g
View full nutritional breakdown of Banana Muffins from Forks over Knives with walnuts added calories by ingredient
Introduction
Banana muffins with walnuts Banana muffins with walnutsNumber of Servings: 12
Ingredients
-
4 medium (7" to 7-7/8" long) Banana, fresh
2 cup Oats, Quaker
4 oz Applejuice, Roundys Unsweetened (by SPMILLIE)
.5 cup Applesauce, unsweetened
2 tbsp *Flax Seed
1 tsp Cinnamon, ground
.5 tbsp Vanilla Extract
.5 tbsp Bragg Apple Cider Vinegar
1.5 tsp Baking Powder
.5 tsp Baking Soda
.5 cup pieces or chips Walnuts
Directions
Instructions:
Preheat oven to 350º F.
Line a muffin pan with 12 cupcake liners.
Grind oats into a flour.
Place in a large bowl and add all the other dry ingredients.
Puree bananas in a food processor fitted with the “S” blade until smooth.
Add the apple juice, applesauce, extract and apple cider vinegar and process again until combined.
Pour over dry ingredients and mix until just combined.
Do not over mix.
Pour into muffin liners filling about 2⁄3 full.
Bake for 20-22 minutes until tops are golden brown and toothpick inserted in the center comes out clean.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JLDIVELY.
Preheat oven to 350º F.
Line a muffin pan with 12 cupcake liners.
Grind oats into a flour.
Place in a large bowl and add all the other dry ingredients.
Puree bananas in a food processor fitted with the “S” blade until smooth.
Add the apple juice, applesauce, extract and apple cider vinegar and process again until combined.
Pour over dry ingredients and mix until just combined.
Do not over mix.
Pour into muffin liners filling about 2⁄3 full.
Bake for 20-22 minutes until tops are golden brown and toothpick inserted in the center comes out clean.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JLDIVELY.