Fat-Free Banana-Crunch Muffins
Try this Fat-Free Banana-Crunch Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 c sugar
- 1/4 ts salt
- 1/2 ts vanilla extract
- 1/2 ts baking powder
- 1/2 ts baking soda
- 1 c all purpose flour
- 2 md bananas ripe, mashed
- 1/2 c grape nuts cereal (i use one)
- 1/4 c egg substitute (i use two)
- 1/2 c plain nonfat-yogurt
- Carbohydrate 563.851182591754 g
- Cholesterol 2.24 mg
- Fat 4.39819357279412 g
- Fiber 20.0130803051732 g
- Protein 34.8561159254727 g
- Saturated Fat 0.955860718146008 g
- Serving Size 1 1 Serving (898g)
- Sodium 1510.52317055672 mg
- Sugar 543.838102286581 g
- Trans Fat 1.16512621546744 g
- Calories 2354 calories
I got this out of the Good Housekeeping Magazine a couple of years ago. 1. Preheat oven to 350 degrees. Spray 2 muffin tins (enough for 12 muffins) 2. In medium bowl, mix first six ingredients. 3. In large bowl, mix bananas, yogurt, egg substitute, vanilla well, stir into flour mixture. 4. Spoon batter into greased muffin pans. Bake muffins 20 minutes or until tops are golden and toothpick inserted in center of muffin comes out clean. Remove muffins from pan to wire racks to cool. I like to take a couple of these in with me to work in the morning. My 15 year old daughter takes them in to school with her. Posted to Kitmailbox Digest 21 Feb 97 by jm22@sce.cornell.edu on Feb 20, 1997.
