Banana Muffins (dairy-free/egg-free): Adapted from Dr. Andrew Weil
: Adapted from Dr. Andrew Weil Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 179.6
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 207.3 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 3.4 g
- Protein: 3.0 g
View full nutritional breakdown of Banana Muffins (dairy-free/egg-free): Adapted from Dr. Andrew Weil calories by ingredient
Introduction
A wonderfully moist, dense banana bread suitable for loaf or muffin pan. Dairy-free and egg-free. High in nutrients. This is a lower sugar, lower fat version of Dr. Weil's recipe, which calls for 1/2 cup of honey and slightly more chopped nuts than I prefer. A wonderfully moist, dense banana bread suitable for loaf or muffin pan. Dairy-free and egg-free. High in nutrients. This is a lower sugar, lower fat version of Dr. Weil's recipe, which calls for 1/2 cup of honey and slightly more chopped nuts than I prefer.Number of Servings: 12
Ingredients
-
3-5 very ripe bananas, well mashed
1/4 cup honey
1/3 cup Splenda for baking
3 T cold pressed canola oil
2 tsp pure vanilla extract
1.5 cups whole wheat pastry flour***
1.5 tsp baking soda
1/4 tsp salt
2 oz. chopped pecans (use your food scale)
*** The regular white/whole wheat flour blend works well, too, and it may be more widely available in mainstream groceries. In fact, I normally make them this way since I don't normally have whole wheat pastry flour on hand.
Directions
1. Preheat oven to 350.
2. Combine all wet ingredients thoroughly.
3. Combine all dry ingredients thoroughly.
4. Combine wet and dry ingredients. Mix only until incorporated (don't overwork the flour).
5. Distribute batter evenly into 12-cup muffin pan (I like to use the unbleached paper liners for convenience).
6. Bake at 350 degrees Fahrenheit for 18-22 minutes until golden brown and cooked through.
Great for breakfast or a pre-workout snack!
Number of Servings: 12
Recipe submitted by SparkPeople user CERRADANCE.
2. Combine all wet ingredients thoroughly.
3. Combine all dry ingredients thoroughly.
4. Combine wet and dry ingredients. Mix only until incorporated (don't overwork the flour).
5. Distribute batter evenly into 12-cup muffin pan (I like to use the unbleached paper liners for convenience).
6. Bake at 350 degrees Fahrenheit for 18-22 minutes until golden brown and cooked through.
Great for breakfast or a pre-workout snack!
Number of Servings: 12
Recipe submitted by SparkPeople user CERRADANCE.
Member Ratings For This Recipe
-
ALISCOTT
