Directions:
- Preheat oven to 400°F Spray jumbo muffin tins with nonstick coating.
- Combine flour, wheat germ, Splenda, baking soda, baking powder, and salt in medium bowl.
- Whisk together banana, milk, yogurt, oil, and egg whites in large bowl.
- Add dry to wet and stir until just combined (add more milk if needed - the batter should be thick). Gently stir in berries.
- Spoon batter into muffin tins, being careful not to overfill. Top each muffin with a small amount of jam.
- Bake for 20-25 minutes or until toothpick comes out clean.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.58 Kcal (1070 kJ) | ||
| Calories from fat | 29.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.3g | 5% | |
|---|---|---|---|
| Cholesterol | 0.61mg | 0% | |
| Sodium | 457.7mg | 19% | |
| Potassium | 420.35mg | 9% | |
| Total Carbs | 47.81g | 16% | |
| Sugars | 5.24g | 21% | |
| Dietary Fiber | 3.8g | 15% | |
| Protein | 9.99g | 20% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 3.9mg | 22% | |
| Calcium | 96.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 171.87 Kcal (720 kJ) | ||
| Calories from fat | 20 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 5% | |
|---|---|---|---|
| Cholesterol | 0.41mg | 0% | |
| Sodium | 307.8mg | 19% | |
| Potassium | 282.68mg | 9% | |
| Total Carbs | 32.15g | 16% | |
| Sugars | 3.53g | 21% | |
| Dietary Fiber | 2.56g | 15% | |
| Protein | 6.72g | 20% | |
| Vitamin C | 1.2mg | 3% | |
| Iron | 2.6mg | 22% | |
| Calcium | 64.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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