Better Banana-bread Muffins |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 16 |
|
A healthy makeover of a sometimes fatty muffin. Ingredients:
1 cup whole-wheat flour |
1 cup all-purpose flour |
1/4 cup wheat germ |
2 t. baking powder |
3/4 t. cinnamon |
1/2 t. baking soda |
1/2 t. salt |
1/4 t. nutmeg |
2 large eggs |
3/4 cup packed brown sugar |
4 very ripe bananas, mashed |
1/3 cup buttermilk |
1 t vegetable oil |
1 1/2 t. vanilla extract |
1/2 cup chopped walnuts (optional) |
Directions:
1. Preheat oven to 375 degrees.
2. Line 16 muffin cups with paper or foil liners or coat with nonstick cooking spray
3. Whisk both flours, wheat germ, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl.
4. Whisk eggs and sugar in another bowl until well blended. Add the bananas, buttermilk, oil and vanilla. Stir until just blended. Stir in dry ingredients. Fold in nuts, if using.
5. Divide batter among prepared muffin tins. Bake until the muffins are puffed and golden and a toothpick inserted in the center comes out clean, about 15 to 20 minutes.
6. Cool muffins in pan on rack 10 minutes. Turn muffins out onto rack. Eat warm or cool completely.
7. Per muffin: 144 calories; 4 g protein; 29 g carbs; 2 g fiber; 2 g fat (0 sat); 27 mg cholesterol; 191 mg sodium.
|
|