whole wheat banana nut muffins

whole wheat banana nut muffins
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Nutritional Info
  • Servings Per Recipe: 96
  • Amount Per Serving
  • Calories: 39.8
  • Total Fat: 2.7 g
  • Cholesterol: 8.8 mg
  • Sodium: 33.3 mg
  • Total Carbs: 3.4 g
  • Dietary Fiber: 0.3 g
  • Protein: 0.6 g

View full nutritional breakdown of whole wheat banana nut muffins calories by ingredient
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Good Snack for my Diabetic boyfriend Good Snack for my Diabetic boyfriend
Number of Servings: 96


    2 1/2 C. Whole wheat flour
    2 tsp. baking powder
    1 tsp salt
    1 C unsalted butter
    15 oz. unsweetened natural applesauce
    3 tsp sweet'n low(or sugar substitute of your choice)
    4 large ripe bananas(the blacker the better)
    2 large eggs
    1 C toasted pecans
    1 tsp vanilla extract
    1 tsp cinnamon(optional)


preheat oven to 350 degrees.

set your butter out so it can get to room temp. ( I usually forget this and just nuke it in the microwave for a few seconds)

put flour, baking powder and salt in measuring cup and mix thoroughly. Set aside.

in another bowl, mash the bananas, then add butter, applesauce and sweetener and mix well. add eggs, and mix well again. add vanilla extract and cinnamon and toasted pecans(put pecans on sheet pan in oven that is already heated. shake gently and keep an eye on them. they will smoke slightly as the oils are released)

pour flour mixture on top of banana mixture and fold in with a spatula. This may take a few minutes, but it will be worth it.

get a mini-muffin pan ( the kind that has 24 small ones in one pan) and a cookie dough scoop.

fill each muffin cavity with a LEVEL scoop of mix.
Place in preheated oven for roughly 6 minutes. take out when toothpick inserted comes out clean.

These do not get as dark as regular banana nut bread because of the lack of brown sugar. Don't worry. They are moist and chewy and they taste pretty darn good.

Number of Servings: 96

Recipe submitted by SparkPeople user JUSTREN.

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