Banana And Walnut Muffins Very Healthy Recipes
BANANA AND WALNUT MUFFINS (VERY HEALTHY)
This recipe is from Dr Sandra Cabot's liver cleansing diet book. The recipe is healthy and tastes great. I usually chop the walnuts up so they are quite small, I find it easier to eat that way.
Provided by Tami W
Categories Breakfast
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix bananas, honey, oil and LSA in a large bowl.
- Fold in remaining ingredients and mix.
- Spoon into a nonstick muffin pan and bake in a moderate oven for approximately 20-25 minutes.
Nutrition Facts : Calories 57.9, Fat 3.1, SaturatedFat 0.4, Sodium 0.5, Carbohydrate 7.6, Fiber 0.6, Sugar 5.4, Protein 0.4
HEALTHY BANANA NUT MUFFINS
Spin-off of my good friend's already low-fat recipe. This recipe is even more healthy and a favorite of all who have tried it. Enjoy!
Provided by sfs2116
Categories Lunch/Snacks
Time 20m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 430 degrees.
- Pour all ingredients into a bowl, and mix thouroughly (sometimes it helps to mash the banana in a seperate container before adding to bowl). Also, if you prefer your muffins sweeter, add around 5 or 6 artificial sweetner packets to the batter.
- Cook for around 10 minutes.
Nutrition Facts : Calories 82.9, Fat 3.2, SaturatedFat 0.3, Sodium 281.1, Carbohydrate 13.5, Fiber 1.6, Sugar 5.8, Protein 2.4
BANANA-WALNUT MUFFINS
Moist, not overly sweet. Nutty, soft, and not overly dense. A great breakfast on a lazy Sunday.
Provided by SuperSaph
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Remove from the oven and chop finely when cool enough to handle. Leave oven on.
- Whisk flour, sugar, chopped walnuts, baking soda, and salt together in a large bowl.
- Combine bananas, eggs, melted butter, sour cream, and vanilla extract in a separate bowl. Fold banana mixture into flour mixture until just combined. Scoop batter evenly into the prepared muffin tin.
- Bake until muffins are golden brown on top and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 304 calories, Carbohydrate 37.2 g, Cholesterol 44.4 mg, Fat 15.7 g, Fiber 2.2 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 189.4 mg, Sugar 16.6 g
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