Almost Non Fat Banana Bread Muffins t
Ingredients| |
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Add dry ingredients to the batter, mixing well. Stir in 1/4 C
raisins or date pieces (found in the bulk bins at some health food
stores). Fill cupcake size muffin tins 3/4 full. (Batter is very
thick.) Bake 30 minutes at 350 degrees, until top is brown and has a
hard crust. Cool slightly, then remove from tins. Makes 12. This is a
great recipe to double or triple, depending on how many ripe bananas
you have.
These freeze beautifully and can be popped in the oven or toaster
oven at 350 degrees for about 15 minutes to give them that fresh
baked feel, if desired.
I use a nonstick muffin pan but I just picked up some cushionaire
muffin tins and find the breads came out lighter now. I do NOT spray
the tins with any Pam.
Nutritional analysis per muffin based on the 1/4 cup sugar recipe:
calories 125 fat .684 gr (less than 1%) sodium 6.33 mg protein 2.684
gr fiber 3.599 gm
Source: My banana bread recipe, adapted from ideas I got from this
great list (thanks, Michelle!) and from Neal Pinckney s book, Healthy
Heart
Posted by "Natalie Frankel" <[email protected]> to the
Fatfree Digest [Volume 15 Issue 12] Feb. 12, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
[email protected] using MMCONV. Archived through kindness of Karen
Mintzias, [email protected].
1.80á
Servings: 1
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