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Banana Nut Muffins

Banana Nut Muffin Picture

Calories 159 (28% from fat)
Fat 5 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 13 mg.
Sodium 108 mg.
Carb. 24 gram
Fiber 1 gram
Sugar 9 gram
Sugar Alcohol 0 gram
Protein 6 gram

Ingredients


1/2 cup honey

4 Tbsp. safflower oil

1 tsp. pure vanilla extract

2 cups mashed bananas (about 4 bananas)

1/4 cup skim (fat-free) milk

1/2 cup reduced fat sour cream (about 4 oz.)
(We used Breakstone's Reduced Fat)

3 egg whites

2 1/2 cups whole wheat flour

1 tsp. baking soda

1 tsp. baking powder

3 scoops (1 cup) GNC Pro Performance 100% Whey Protein Vanilla Flavor

1/4 cup pecans

Non-fat cooking spray

 


These are a great compliment to the Eggs, Sausage and Grits recipe.

1. Blend the first 7 ingredients (honey through egg whites) in a bowl and set aside. Make sure to beat the eggs well and mash up the banana.

2. Preheat oven to 350 degrees.

3. Combine the next 5 ingredients (flour through pecans) in a separate bowl.

4. Mix the two bowls (wet and dry ingredients) together.

5. Spoon batter into muffin tins, approximately 1/4 cup of batter per muffin.

6. Bake at 350 degrees for 12 to 15 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool for 10 minutes before removing from pan.

This muffin is a great compliment to a breakfast or as a snack during the day.

Yield: 20 Muffins


 Banana Nut Muffins

This is a Freezer Friendly Recipe!

Banana Nut Muffin - Frozen Picture

Wrap the muffins individually so they can be taken out and heated one at a time when you want to eat.

When re-heating a muffin, wrap in a damp paper towel and it will come back much more moist.

 

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