Banana Nut Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 160.7
- Total Fat: 3.2 g
- Cholesterol: 18.1 mg
- Sodium: 168.5 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 1.7 g
- Protein: 3.3 g
View full nutritional breakdown of Banana Nut Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
1 egg
1/3 cup honey
1/2 cup mashed banana (about one large)
1/2 cup lowfat buttermilk
2 cups brown rice flour (or whole wheat)
1 1/2 tsp. low sodium baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 - 1/2cup chopped walnuts
Directions
Blend egg and honey thoroughly with a wire whisk in large mixing bowl.
Blend in banana and buttermilk.
Blend dry ingredients together in a separate bowl.
Blend dry ingredients into liquid ingredients until just mixed. Overmixing makes muffins tough.
Fill (sprayed) muffin cups almost full.
Bake at 350 for 20-25 minutes.
Cool 5 minutes before removing from pans.
For nutrition info, I used rice flour and 1/3 cup walnuts. I have done one cup whole wheat flour and one cup rice, but wheat flour makes them drier. Use rice flour for moister muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user ASSILA.
Blend in banana and buttermilk.
Blend dry ingredients together in a separate bowl.
Blend dry ingredients into liquid ingredients until just mixed. Overmixing makes muffins tough.
Fill (sprayed) muffin cups almost full.
Bake at 350 for 20-25 minutes.
Cool 5 minutes before removing from pans.
For nutrition info, I used rice flour and 1/3 cup walnuts. I have done one cup whole wheat flour and one cup rice, but wheat flour makes them drier. Use rice flour for moister muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user ASSILA.