Reduced Sugar Banana Mini Muffins
Nutritional Info
- Servings Per Recipe: 21
- Amount Per Serving
- Calories: 82.0
- Total Fat: 2.1 g
- Cholesterol: 24.5 mg
- Sodium: 180.2 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 1.8 g
- Protein: 2.5 g
View full nutritional breakdown of Reduced Sugar Banana Mini Muffins calories by ingredient
Introduction
A true comfort food you don't need to feel guilty about! These little muffins are a perfect along side hot cup of tea or coffee for a low calorie, low fat, low sugar snack! A true comfort food you don't need to feel guilty about! These little muffins are a perfect along side hot cup of tea or coffee for a low calorie, low fat, low sugar snack!Number of Servings: 21
Ingredients
-
2 c whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1/4 c light butter, softened
3/4 c Splenda
1/4c sugar
2 large eggs
4oz container of Dannon Car & Sugar Control vanilla yogurt
1.5 c mashed banana (about 3 bananas)
1 tsp vanilla extract
Directions
1. Preheat oven to 350 degrees. Spray wells of 2 mini-muffin pan with cooking spray or use mini muffin liners.
2. In a medium bowl, combine flour, salt and baking soda. Set aside.
3. In a large bowl, beat butter, Splenda and sugar at medium speed until well blended ( about 1 minute). Add the eggs, one at a time, beating well after each addition. Add banana, yogurt and vanilla. Beat until blended.
4. Add flour mixture, fold in and beat gently until just moist (do not over mix).
5. Spoon batter into the prepared mini muffin pans, filling each well halfway. Bake at 350 degrees until inserted fork comes out clean and the muffins spring back when gently presse (about 15 minutes, cooking times vary).
6. Cooling: cool in pan on wire rack for 10 min. Remove mini muffins from pans and cool completely on wire rack.
Serving Size: 2 mini muffins; Yield: 42-48 mini muffins.
Number of Servings: 21
Recipe submitted by SparkPeople user DQATOU.
2. In a medium bowl, combine flour, salt and baking soda. Set aside.
3. In a large bowl, beat butter, Splenda and sugar at medium speed until well blended ( about 1 minute). Add the eggs, one at a time, beating well after each addition. Add banana, yogurt and vanilla. Beat until blended.
4. Add flour mixture, fold in and beat gently until just moist (do not over mix).
5. Spoon batter into the prepared mini muffin pans, filling each well halfway. Bake at 350 degrees until inserted fork comes out clean and the muffins spring back when gently presse (about 15 minutes, cooking times vary).
6. Cooling: cool in pan on wire rack for 10 min. Remove mini muffins from pans and cool completely on wire rack.
Serving Size: 2 mini muffins; Yield: 42-48 mini muffins.
Number of Servings: 21
Recipe submitted by SparkPeople user DQATOU.