Banana Almond Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 116.8
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 4,846.5 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.0 g

View full nutritional breakdown of Banana Almond Muffins calories by ingredient


Introduction

I modified the Banana Bread recipe from the Better Homes & Gardens, New Dieter's Cookbook, Meredith Books, 1992 , page 377, by substituting splenda granulated for baking instead of sugar, added ground almonds on top & put the mix into 12 muffin tins for easy serving. I modified the Banana Bread recipe from the Better Homes & Gardens, New Dieter's Cookbook, Meredith Books, 1992 , page 377, by substituting splenda granulated for baking instead of sugar, added ground almonds on top & put the mix into 12 muffin tins for easy serving.
Number of Servings: 12

Ingredients

    1.5 c flour
    1.25 tsp baking powder
    .5 tsp baking soda
    .5 tsp cinnamon
    1/8 tsp salt
    2 beaten egg whites
    1 c mashed banana (about 2 medium bananas)
    3/4 c splenda granulated for baking
    1/4 c. canola oil
    nonstick spray

Directions

In medium bowl mix dry ingredients.
In large bowl mix banana, egg whites, splenda, & oil. Stir in dry ingredients till moist.
Spray muffin tin with nonstick coating
Bake at 350 F about 20 minutes. Cool for 10 minutes, then remove from tin.



Number of Servings: 12

Recipe submitted by SparkPeople user FEYCOLLEEN.