2 Point Banana Nut Muffins

More sharing options

Share on Twitter

4.3 of 5 (4)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 114.6

Total Fat: 3.7 g
Cholesterol: 17.7 mg
Sodium: 248.4 mg
Total Carbs: 19.8 g
Dietary Fiber: 1.7 g
Protein: 2.7 g

View full nutritional breakdown of 2 Point Banana Nut Muffins calories by ingredient

Introduction

I was looking for a low point Banana Nut Muffin recipe, and I couldn't find one I liked. So I put this together and it turned out really good. Extra fiber from the oatmeal, and omega 3's from the walnuts, so there are added health benefits to these too. They make 12 big muffins. I was looking for a low point Banana Nut Muffin recipe, and I couldn't find one I liked. So I put this together and it turned out really good. Extra fiber from the oatmeal, and omega 3's from the walnuts, so there are added health benefits to these too. They make 12 big muffins.

Minutes to Prepare: 10

Minutes to Cook: 25

Number of Servings: 12

Ingredients

3 bananas, overripe, mashed

1 tsp. vanilla

1 egg

1/3 cup unsweetened applesauce

1 Tbsp. olive oil

1/2 cup Splenda

1 cup flour

1/2 cup oatmeal (I used quick oats)

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/4 cup chopped walnuts

Directions

Preheat oven to 350. Line muffin pan with Pam or paper liners (I use paper liners sprayed with Pam).

In medium bowl, mash bananas.
Add vanilla, egg, applesauce, olive oil, Splenda. Mix well.

In separate bowl, mix flour, oatmeal, baking powder, baking soda, salt, and cinnamon. Stir til mixed.

Add dry ingredients to wet ingredients. Stir til mixed. Fold in walnuts.

Spoon batter evenly into 12 muffin cups. Bake at 350 for 25 minutes or until toothpick comes out clean.

Number of Servings: 12

Recipe submitted by SparkPeople user JUJUBE_ME.