Banana - Berry Rhubarb Muffins
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 123.6
- Total Fat: 3.3 g
- Cholesterol: 0.2 mg
- Sodium: 14.4 mg
- Total Carbs: 23.2 g
- Dietary Fiber: 1.7 g
- Protein: 1.9 g
View full nutritional breakdown of Banana - Berry Rhubarb Muffins calories by ingredient
Introduction
Healthy, sweet and perfect for spring - make use of your garden's fresh rhubarb (or use frozen, but don't thaw) by pairing it with sweet berries and a creamy banana! Don't be alarmed by a sunken appearance, the berries break down in the cooking. These freeze exceptionally well. Healthy, sweet and perfect for spring - make use of your garden's fresh rhubarb (or use frozen, but don't thaw) by pairing it with sweet berries and a creamy banana! Don't be alarmed by a sunken appearance, the berries break down in the cooking. These freeze exceptionally well.Number of Servings: 14
Ingredients
-
1 large banana, mashed
1/2 cup skim milk
2 tbsp nonfat plain yogurt
3 tbsp canola oil
1/2 tbsp vanilla
3/4 cup dark brown sugar
1/3 cup All-Bran cereal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
pinch salt
1 cup chopped rhubarb (fresh or frozen unthawed)
2/3 cup assorted berries (I had blackberries and raspberries)
Directions
Preheat the oven to 350F, line muffin cups with wrappers or lightly grease.
In a large bowl, combine banana, milk, yogurt, oil, vanilla, sugar and All-Bran, mixing well. Set aside.
In another bowl, whisk together flours, cinnamon, baking soda, baking powder and salt.
Stir dry mixture gently into the wet ingredients to just moisten, then fold in the rhubarb and berries until the flour is just mixed through. Do not beat.
Portion into the prepared tins and bake 30 minutes.
Cool in the tin 10 minutes, then remove from pans and cool completely on a wire rack.
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl, combine banana, milk, yogurt, oil, vanilla, sugar and All-Bran, mixing well. Set aside.
In another bowl, whisk together flours, cinnamon, baking soda, baking powder and salt.
Stir dry mixture gently into the wet ingredients to just moisten, then fold in the rhubarb and berries until the flour is just mixed through. Do not beat.
Portion into the prepared tins and bake 30 minutes.
Cool in the tin 10 minutes, then remove from pans and cool completely on a wire rack.
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
