Banana Spiced Muffins

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 91.2
  • Total Fat: 1.5 g
  • Cholesterol: 1.4 mg
  • Sodium: 198.6 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.4 g

View full nutritional breakdown of Banana Spiced Muffins calories by ingredient
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Introduction

These muffins are sinful! Not only do they taste great but they are good for you too! I love banana bread, but I don't like that there's no portion control, so I tweeked my favorite banana bread recipe to a healthy version and poured the batter into muffin cups and this is the final product. My husband loves these, and they are gone almost as fast as I can make them! For a twist on this sometimes I add in some mini chocolate chips or some PB2. The base batter recipe is now what I use for anything muffin related, it's a great jumping off point, the possibilities are endless as your imagination! These muffins are sinful! Not only do they taste great but they are good for you too! I love banana bread, but I don't like that there's no portion control, so I tweeked my favorite banana bread recipe to a healthy version and poured the batter into muffin cups and this is the final product. My husband loves these, and they are gone almost as fast as I can make them! For a twist on this sometimes I add in some mini chocolate chips or some PB2. The base batter recipe is now what I use for anything muffin related, it's a great jumping off point, the possibilities are endless as your imagination!
Number of Servings: 20

Ingredients

    1.5 cup mashed ripe bananas
    1/4 cup skim milk
    1/4 cup fat free sour cream
    1/4 cup egg beaters
    1/4 cup brown sugar splenda
    1 1/2 cup granulated splenda
    1/4 cup Land O Lakes Light Butter w/canola
    oil
    2 cups Whole Wheat Flour
    2 tsp Baking Powder
    1 tsp Baking Soda
    1/2 tsp Salt
    1 tbs Vanilla Extract
    1 tbs Pumpkin Pie Spice

Directions

Preheat oven to 350 degrees. Combine both sugars and butter in bowl and cream together until well blended. Add banana, milk, sour cream, vanilla, pumpkin pie spice, egg beaters, beat at med high speed for 90 seconds and set aside. In another bowl combine all dry ingredients and stir together until well combined. If you have a sifter, load dry ingredients into sifter and lightly begin to sprinkle dry ingredients over wet mixture. I like to divide my dry ingredients into 4 equal mixings so I can get as much air as possible into the mix. Do not use an electric mixer to combine the flour mixture into your wet ingredients or your muffins will come out tough. Spray muffin tin with Pam or put paper/silicone muffin cups into tin and fill cups half full. Bake muffins 15-17 minutes or until a toothpick inserted in center of a muffin comes out clean. Do not overbake, these muffins will appear darker because of the whole wheat flour. Remove from muffin tin and let completely cool on wire racks. Refridgerate after cooled. Recipe makes 20 standard sized muffins.

Number of Servings: 20

Recipe submitted by SparkPeople user KYMBERLEE42.

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