Moist banana muffins with whole wheat flour

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Nutritional Info

Servings Per Recipe: 15
Amount Per Serving
Calories: 148.0

Total Fat: 5.2 g
Cholesterol: 14.2 mg
Sodium: 251.9 mg
Total Carbs: 24.5 g
Dietary Fiber: 1.8 g
Protein: 2.3 g

View full nutritional breakdown of Moist banana muffins with whole wheat flour calories by ingredient

Introduction

Moist, yummy banana muffins with whole wheat flour. You can taste the whole wheat flavor, so if you don't like it, just use all white flour, or substitute only 1/2 cup whole wheat & 1 cup white flour. If you like a really sweet muffin, add more sugar. We are trying to use less white flour in our house & more whole wheat. My husband was skeptical, but loved the muffins! Moist, yummy banana muffins with whole wheat flour. You can taste the whole wheat flavor, so if you don't like it, just use all white flour, or substitute only 1/2 cup whole wheat & 1 cup white flour. If you like a really sweet muffin, add more sugar. We are trying to use less white flour in our house & more whole wheat. My husband was skeptical, but loved the muffins!

Minutes to Prepare: 20

Minutes to Cook: 20

Number of Servings: 15

Ingredients

4 bananas

1 egg

1 tsp vanilla

1/2 c white sugar

1/3 c margarine (melted)

3/4 c whole wheat flour

3/4 c white flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Directions

Preheat oven to 350 degrees.
Line muffin tin with baking cup liners.
Mash bananas and mix in sugar, egg, melted margarine and vanilla. In a separate bowl combine all dry ingredients and mix well. Add dry ingredients to banana mixture and stir well. If using a hand mixer, use low speed just long enough to mix into a batter (approx 30 - 45 seconds). Fill paper baking cups about 1/2 full. Bake at 350 for 20 minutes. Makes approx 15 muffins.

Number of Servings: 15

Recipe submitted by SparkPeople user FLAB-BE-GONE!.