Banana Nut Muffins Sbd Phase1 Recipes

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BANANA NUT MUFFINS WITH SPLENDA



Banana Nut Muffins With Splenda image

This is a recipe that I tweaked for my diabetic husband. He enjoys them everyday as a mid morning snack at work. They have protein and fruit and low in carbohydrates which is really good for his diet.

Provided by wallan2427

Categories     Quick Breads

Time 22m

Yield 24 mini muffins, 6 serving(s)

Number Of Ingredients 9

3/4 cup sugar substitute
1 egg
1 1/2 tablespoons lemon juice
3 bananas
1 1/2 cups white flour
1/4 teaspoon salt
3/4 teaspoon baking soda
1/4 cup milk
1/2 cup walnuts (chopped )

Steps:

  • Mix together first 4 ingredients, Sift in next 3 ingredients and mix well. Add nuts. You may need to add an extra teaspoon or two milk if the bananas are not really ripe. I use splenda as my sugar substitute.
  • Bake at 350 degrees.
  • (may use 1/2 wheat & 1/2 white flour - makes a little more dense in texture).

Nutrition Facts : Calories 326.4, Fat 8.1, SaturatedFat 1.2, Cholesterol 36.7, Sodium 272.3, Carbohydrate 58.2, Fiber 3, Sugar 24.7, Protein 7.2

HEALTHIER BANANA NUT MUFFINS



Healthier Banana Nut Muffins image

Blogger Brooke McLay from Cheeky Kitchen revamps the traditional banana nut muffin and makes it a healthier treat with a substitution that may surprise you....mashed avocado! Learn to make this recipe with our how-to article.

Provided by Brooke Lark

Categories     Dessert

Time 30m

Yield 18

Number Of Ingredients 8

1 very ripe avocado
2 eggs
1 box (15.5 oz) Betty Crocker™ banana nut muffin mix
3/4 cup milk
2 cups powdered sugar
1 tablespoon butter, melted
1/4 teaspoon almond extract
2 to 4 tablespoons milk

Steps:

  • Heat oven to 350°F. Place paper cupcake wrapper or baking cup in each of 18 regular-size muffin cups.
  • Cut avocado in half; remove pit. Scoop avocado flesh into large bowl; beat until completely pureed. Add eggs; beat until well mixed. Add muffin mix and 3/4 cup milk; mix until smooth batter forms. Divide batter evenly among muffin cups.
  • Bake 18 to 20 minutes or just until muffins spring back when lightly touched in center.
  • Meanwhile, in small bowl, beat powdered sugar, melted butter, almond extract and 2 tablespoons of the milk with whisk until icing is smooth and runny. If necessary, add additional milk by half tablespoons until perfect drizzling consistency.
  • Remove muffins from muffin cups; place on cooling rack. Drizzle icing over warm muffins. Serve warm.

Nutrition Facts : ServingSize 1 Serving

BANANA-NUT MUFFINS



Banana-Nut Muffins image

Delicious, moist, and easy to make banana-nut muffins from scratch. I promise your muffins will come out delicious!

Provided by Aisha Williams

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 45m

Yield 18

Number Of Ingredients 12

2 cups all-purpose flour
1 tablespoon ground cinnamon
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 overripe bananas, divided
1 cup chopped pecans, divided, or as needed
2 cups brown sugar
¼ cup white sugar
1 ½ sticks unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  • Combine flour, cinnamon, baking powder, baking soda, and salt in a large bowl.
  • Mash 2 bananas with a fork in a small bowl so they still have a bit of texture; mix in 1/2 cup chopped pecans.
  • Mash remaining 2 bananas in a separate large bowl. Add brown sugar and white sugar and beat with an electric mixer for 3 minutes. Add melted butter, eggs, and vanilla; mix for 1 more minute. Mix the banana-sugar mixture into the flour mixture until combined. Stir in banana-pecan mixture.
  • Spoon about 1/4 cup of batter into each prepared muffin cup and top with remaining pecans.
  • Bake in the preheated oven until tops spring back when lightly pressed, 16 to 17 minutes; do not overbake. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 296.3 calories, Carbohydrate 44.8 g, Cholesterol 38.5 mg, Fat 12.7 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 5.4 g, Sodium 155.5 mg, Sugar 30.1 g

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