Healthy Banana Muffins

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Healthy Banana Muffins

3.8 of 5 (12)
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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 92.6
  • Total Fat: 1.5 g
  • Cholesterol: 9.8 mg
  • Sodium: 180.2 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 2.9 g

View full nutritional breakdown of Healthy Banana Muffins calories by ingredient
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Introduction

Healthy, moist, and delicious banana muffins! Healthy, moist, and delicious banana muffins!
Number of Servings: 20

Ingredients

    ngredients:
    - 2 cups whole wheat flour
    - 1/4 cup granulated sugar (you can use a combo of brown & white if you’d like)
    - 1/4 cup blackstrap molasses
    - 2 tsp baking powder
    - 1 tsp baking soda
    - 1/2 tsp salt
    - 1/2 tsp ground cinnamon
    - dash or two of nutmeg
    - [Note: I added 1/2 cup ground flax seed]
    - 1 egg
    - 3/4 cup skim milk (1% or 2%)
    - 1/3 cup unsweetened applesauce
    - 1/2 tsp vanilla extract
    - 1 cup mashed bananas (2-3 bananas)
    [Note: Can add 1/2 cup chopped nuts (almonds, walnuts, pecans) -- I didn't b/c my people don't like nuts in their muffins/brownies, etc.]
    Preheat oven to 400*

    Directions:
    - Using a whisk, combine all dry ingredients in one bowl: whole wheat and AP flour, sugar, baking soda and powder, salt, nuts, spices).
    - Beat the egg lightly in a separate bowl. Whisk in milk, applesauce, vanilla to the eggs.
    - Whisk wet ingredients into dry ingredients. Fold bananas in.
    - Divide the batter among a greased or paper-lined muffin tin (I used silicone muffin cups)
    - Bake for about 18 minutes or until an inserted toothpick comes out clean.

    Yield:
    - Makes 20 muffins (1/4 cup batter p/muffin)

Directions

Directions:
- Using a whisk, combine all dry ingredients in one bowl: whole wheat and AP flour, sugar, baking soda and powder, salt, nuts, spices).
- Beat the egg lightly in a separate bowl. Whisk in milk, applesauce, vanilla to the eggs.
- Whisk wet ingredients into dry ingredients. Fold bananas in.
- Divide the batter among a greased or paper-lined muffin tin (I used silicone muffin cups)
- Bake for about 18 minutes or until an inserted toothpick comes out clean.

Yield:
- Makes 20 muffins (1/4 cup batter p/muffin)

Number of Servings: 20

Recipe submitted by SparkPeople user DDHMAMA.

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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    18 minutes wayyy to long, i took mine out at 15 and they were perfect! I also used honey instead and added some choco chips. I pureed an apple instead of applesauce. So yummy! Also added flax and wheat bran for some extra fiber! Also added a little extra virgin olive oil in the batter so no sticking - 3/6/11

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  • Incredible!
    1 of 1 people found this review helpful
    This was a great recipe! I will make it again for sure. - 7/25/09

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  • Seriously, I do not know what I did wrong! Am I missing part of the recipe or something? My muffins tasted great, but they were complete mush.. It seems like I am missing some dry ingredients. Hmmm.. They basically looked like the inside of a buttertart. Any clue what did I do wrong?! - 11/20/12

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  • Used WW pastry flour, 1/4 c dk brown sugar, 1/4 c maple syrup, 3/4 tsp vanilla, greek yogurt mixed with 1% milk to make 3/4 c. 3/4 tsp cinnamon + a dash of allspice, clove, pumpkin pie spice, handful each of wheat germ & crushed cracklin oat bran. Brushed a little butter on top of each one when done - 11/11/12

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  • Very Good! I also used flax seed. I replaced the molasses with honey as well. Based on other comments, I sprayed muffin tins with butter flavor cooking spray and reduced baking time to 15 minutes. They popped out easily and perfect! - 11/6/11

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