Nuts About Bananas…
Serving Size: 1 medium-sized muffin (1/12th of recipe)
Calories: 162
Fat: 3g
Sat Fat: 0.5g
Sodium: 194mg
Carbs: 31g
Fiber: 3g
Sugars: 13g
Protein: 4g
PointsPlus® value 4*
SmartPoints® value 5*
HG Alternative: If made with an equal amount of Splenda No Calorie Sweetener (granulated) in place of the granulated white sugar, each muffin will have 143 calories, 26g carbs, and 7.5g sugars (PointsPlus® value 4*; SmartPoints® value 4*).
How is it possible that, until today, we did NOT have a recipe for guilt-free banana-nut muffins? We're remedying that right here and now with one of our best-ever muffin recipes!
Prep: 25 minutes
Cook: 20 minutes
Ingredients:
1 1/2 cups whole-wheat flour
1/2 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/8 tsp. salt
1 cup mashed very ripe banana (about 3 medium bananas)
1/2 cup no-sugar-added applesauce
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/3 cup granulated white sugar (or HG Alternative)
1/3 cup brown sugar (not packed)
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1 tsp. vanilla extract
1 oz. (about 1/4 cup) chopped walnuts
Directions:
Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.
In a large bowl, combine both types of flour, baking powder, cinnamon, baking soda, and salt.
In medium-large bowl, combine remaining ingredients except walnuts, and whisk until uniform. Add to the large bowl, and stir until just mixed and smooth. (Batter will be thick.)
Evenly distribute batter among the cups of the muffin pan, and smooth out the surfaces. Top with chopped walnuts.
Bake until a toothpick inserted into the center of a muffin comes out clean, 18 - 20 minutes. Enjoy!
MAKES 12 SERVINGS