Whole Grain Banana Nut Muffins
Servings
8Serving size
1 muffinThis recipe can easily be multiplied. These healthy muffins will keep for 24 – 36 hours in a plastic bag. These freeze fairly well if sealed tightly in a plastic bag.
Ingredients
| 1 large Egg(s) |
| 2 Tbsp. Unsalted butter |
| 1 large Bananas, raw (mashed) |
| 1/2 tsp. Vanilla extract |
| 1/2 cup Z-Sweet / Stevia (or 2/3 cup allulose) |
| 1/4 cup Pecans (chopped) |
| 1/2 cup Enriched all purpose white flour |
| 1 cup Whole wheat flour |
| 2 cup Wheat germ |
| 1/4 tsp. Salt |
| 1 tsp. Baking powder |
| 1/4 tsp. Baking soda |
| 1/4 tsp. Ground cinnamon |
| 1/4 tsp. Ground nutmeg |
| 1/4 cup Reduced fat buttermilk |
| 2 tsp. packed Light brown sugar |
Instructions
Add the banana and mash into the mixture until well blended.
Add the vanilla extract and Z-sweet or allulose and blend.
Fold in the chopped pecans.
Sift the all purpose flour, whole wheat flour, wheat germ, salt, baking powder, baking soda, cinnamon and nutmeg in a sifter and sift into the mixing bowl.
Gently fold the creamed mixture together with the flour mixture until smooth.
Fold in the buttermilk and when the dough is just blended together stop.
Line a muffin tin with muffin papers and fill each muffin paper with an equal amount of batter.
Place the muffins in the oven and bake for 20 minutes.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Many muffin recipes will have you fill the muffin tins 2/3 full or less. These muffins, however, should be piled high in the muffin tins. They will rise less than you expect but this will result in a good-sized, hearty muffin with a big crown. Perfect for an on-the-go breakfast that will keep you satisfied until lunch.