Banana Nut Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 272.5
  • Total Fat: 11.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 499.9 mg
  • Total Carbs: 41.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 3.8 g

View full nutritional breakdown of Banana Nut Muffins calories by ingredient


Introduction

I bake these super moist, banana muffins & freeze them for work. I first made these when I had a lot of weight to lose & used these muffins as a substitute for tempations at Starbucks treats.

* you can always cut the salt in half

** as another option, you can add dark chocolate pieces!

These are deeeeeeelicious! I bake these super moist, banana muffins & freeze them for work. I first made these when I had a lot of weight to lose & used these muffins as a substitute for tempations at Starbucks treats.

* you can always cut the salt in half

** as another option, you can add dark chocolate pieces!

These are deeeeeeelicious!
Number of Servings: 12

Ingredients

    3 medium ripe bananas
    1/2 cup maple syrup
    1/4 cup brown rice syrup
    1 tbsp vanilla extract
    1/2 cup Barley Flour
    1 tsp baking soda
    1/2 cup raisins
    1/2 cup walnuts
    2 tsp fine sea salt
    6 tbsp oil (canola or sunflower)
    1 cup Whole Spelt Flour (or Whole Wheat Pastry flour)
    1/2 cup White Spelt Flour (or AP flour)

Directions

Preheat oven to 350F. Roast walnuts for 7 min, then chop.

1. Sift flours & baking soda. Add salt.

2. Puree bananas in a food processor & add the remaining liquid ingredients, mix well.

3. Fold wet & dry ingredients until flour is just moistened. Add walnuts, raisins, fold a few more times to incorporate. Do NOT overmix!

4. Bake at 350F 25 min or until toothpick test comes clean.
Cool in pan a few minutes then transfer to wire rack to cool.

Number of Servings: 12

Recipe submitted by SparkPeople user JENONTHEROX.