Whole-Wheat Banana Muffins (3 PTS) Recipe - Cooking Index
Whole-Wheat Banana Muffins (3 PTS) Recipe - Cooking Index
| 1 | All-purpose flour | |
| 1 | Whole wheat flour | |
| 1/4 | Toasted wheat germ | |
| 1 | Baking powder | |
| 1 | Baking soda | |
| 1/2 | Salt | |
| 1 1/3 | Mashed bananas - 3 large, ripe | |
| 2/3 | Sugar | |
| 1/4 | Canola oil | |
| 2 | Egg whites - lightly beaten | |
| Cooking spray |
1. Preheat oven to 350 degrees.
2. Combine first 6 ingredients in a large bowl; make a well in center of
mixture. Combine banana, sugar, oil, and egg; add to
dry ingredients, stirring just until moist.
3. Divide batter evenly among 16 muffin cups coated with cooking spray.
Bake at 350 degrees for 20 minutes. Remove from
pans immediately; let cool on wire rack. Yield: 16 muffins(serving size: 1
muffin).
1.4g Fiber
Selections: 1 B, 1 FA; Points: 3
Per serving: CAL 184(28% from fat); PRO 2.8g; FAT 4.4g(sat 0.7g); CARB
25.6g; FIB 2.1g; CHOL 14mg; IRON 0.8mg;
SOD 157mg; CALC 22mg.
VARIATION: Whole-Wheat Banana Loaf - Preheat oven to 400 degrees. Prepare
batter as directed. Spoon batter into a
9x5-inch loaf pan coated with cooking spray. Bake at 400 degrees for 40
minutes or until a wooden pick inserted in center
comes out clean. Yield: 16 servings (serving size: 1 slice).
Source:
Sue B
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