Low Calorie Banana Bread/Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 102.0
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 136.0 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 2.6 g
- Protein: 3.0 g
View full nutritional breakdown of Low Calorie Banana Bread/Muffins calories by ingredient
Introduction
I was looking for a banana bread recipe that would fit into my Weight Watchers diet. I couldn't afford the yummy, calorie filled regular stuff so I searched for recipes that would work. I got the base for this one from RecipeZaar, but tweaked it to make it even healthier and more flavorful! I was looking for a banana bread recipe that would fit into my Weight Watchers diet. I couldn't afford the yummy, calorie filled regular stuff so I searched for recipes that would work. I got the base for this one from RecipeZaar, but tweaked it to make it even healthier and more flavorful!Number of Servings: 12
Ingredients
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1 1/2 cups whole wheat flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp salt
1 1/2 cups mashed ripe bananas (about 3 large)
3/4 cup Splenda
2 large egg whites
2 Tbls canola oil
2 tsp pure vanilla extract
Directions
Preheat oven to 350.
Spray a 12 muffin pan with Pam for Baking.
Combine the first 5 ingredients in a medium mixing bowl and stir together.
In a different mixing bowl combine the rest of the ingredients and mix until blended.
Add dry ingredients to to wet and mix until just moistened - do not over mix.
Fill muffin pan (a 1/4 cup measure distributes the batter pretty evenly).
Bake for 15 minutes, if toothpick may not come out completely clean, as the muffins are moist, it should not look wet, but crumby is okay.)
Note: These came out great, I think the flavor is awesome, I am however still getting used to whole wheat flour instead of white, I think next time I would up the banana to 2 cups for even more banana flavor, I didn't want to the first time around since I had already increased it and was afraid that the muffins would come out too moist.
Number of Servings: 12
Recipe submitted by SparkPeople user .
Spray a 12 muffin pan with Pam for Baking.
Combine the first 5 ingredients in a medium mixing bowl and stir together.
In a different mixing bowl combine the rest of the ingredients and mix until blended.
Add dry ingredients to to wet and mix until just moistened - do not over mix.
Fill muffin pan (a 1/4 cup measure distributes the batter pretty evenly).
Bake for 15 minutes, if toothpick may not come out completely clean, as the muffins are moist, it should not look wet, but crumby is okay.)
Note: These came out great, I think the flavor is awesome, I am however still getting used to whole wheat flour instead of white, I think next time I would up the banana to 2 cups for even more banana flavor, I didn't want to the first time around since I had already increased it and was afraid that the muffins would come out too moist.
Number of Servings: 12
Recipe submitted by SparkPeople user .
Member Ratings For This Recipe
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