Banana Raspberry Strawberry Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 142.8
- Total Fat: 1.7 g
- Cholesterol: 26.7 mg
- Sodium: 321.2 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 2.6 g
- Protein: 3.4 g
View full nutritional breakdown of Banana Raspberry Strawberry Muffins calories by ingredient
Introduction
These are great to grab on the run for breakfast. They taste good and are great for you! These are great to grab on the run for breakfast. They taste good and are great for you!Number of Servings: 24
Ingredients
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2 1/2 cups all purpose flour
3/4 cup whole wheat flour
3 Tbs baking powder
1 1/2 tsp baking soda
1/2 tsp salt
3 1/4 cup mashed bananas
3/4 cup sugar
3/4 cup applesauce
3 eggs
1 1/2 tsp vanilla extract
24 fresh raspberries
2 cup chopped fresh strawberries
4 tbs flax seeds
1 tbs honey
Directions
Preheat oven to 350 degrees F. Spray muffin tins with cooking spray or use paper muffin liners.
In a medium bowl, combine flour, baking powder, baking soda, and salt.
In a separate bowl, us an electric mixer to combine mashed banana, sugar, eggs, and vanilla.
Stir in applesauce. Add the flour mixture.
In a third bowl, add fresh chopped strawberries, honey and flax seeds. Stir and set aside.
Pour 1/4 cup mixture into the muffin cups. Place 1 fresh raspberry into the center and press down.
Spoon a small amount of mixture over the raspberry to cover completely. Top with a teaspoon of the strawberry/flax seed mixture.
Bake for 20 minutes minutes or until a toothpick inserted in the center of the muffin comes out clean.
If you use paper liners, the muffins stick to the paper until they have set awhile.
Makes 24 servings
Number of Servings: 24
Recipe submitted by SparkPeople user ALEIGH8117.
In a medium bowl, combine flour, baking powder, baking soda, and salt.
In a separate bowl, us an electric mixer to combine mashed banana, sugar, eggs, and vanilla.
Stir in applesauce. Add the flour mixture.
In a third bowl, add fresh chopped strawberries, honey and flax seeds. Stir and set aside.
Pour 1/4 cup mixture into the muffin cups. Place 1 fresh raspberry into the center and press down.
Spoon a small amount of mixture over the raspberry to cover completely. Top with a teaspoon of the strawberry/flax seed mixture.
Bake for 20 minutes minutes or until a toothpick inserted in the center of the muffin comes out clean.
If you use paper liners, the muffins stick to the paper until they have set awhile.
Makes 24 servings
Number of Servings: 24
Recipe submitted by SparkPeople user ALEIGH8117.
Member Ratings For This Recipe
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