1 cup mashed banana
1 cup unsweetened shredded bran cereal* (ie All-Bran)
1/4 cup low-fat buttermilk
2 large egg whites
2 tbsp canola or coconut oil
1 1/2 tsp molasses
1 tsp vanilla extract
1 cup white whole wheat flour
1/4 cup Splenda Granular
1 tsp baking soda
1 tsp baking powder
1/2 tsp cream of tartar
Preheat oven to 400 degrees.
Spray 12 cup muffin tin with nonstick cooking spray; set aside.
1/4 cup low-fat buttermilk
2 large egg whites
2 tbsp canola or coconut oil
1 1/2 tsp molasses
1 tsp vanilla extract
1 cup white whole wheat flour
1/4 cup Splenda Granular
1 tsp baking soda
1 tsp baking powder
1/2 tsp cream of tartar
Preheat oven to 400 degrees.
Spray 12 cup muffin tin with nonstick cooking spray; set aside.
Combine the first seven ingredients and set aside.
In a medium bowl combine the flour, Splenda, baking soda, baking powder and cream of tartar. Stir and make a well in the center; add the banana mixture to the well and stir just until blended. Spoon mixture into the muffin cups.
Bake 15 minutes or until the centers spring back when lightly touched.
Cool in pan 5 minutes before removing to a wire rack to cool completely.
Yield: 12 muffins
Per muffin: 110 calories, 19g carbs, 3g protein, 3g fat (0 sat), 3g fiber
Diabetic Exchange: 1 carb, 1/2 fat
WW Points: 2
In a medium bowl combine the flour, Splenda, baking soda, baking powder and cream of tartar. Stir and make a well in the center; add the banana mixture to the well and stir just until blended. Spoon mixture into the muffin cups.
Bake 15 minutes or until the centers spring back when lightly touched.
Cool in pan 5 minutes before removing to a wire rack to cool completely.
Yield: 12 muffins
Per muffin: 110 calories, 19g carbs, 3g protein, 3g fat (0 sat), 3g fiber
Diabetic Exchange: 1 carb, 1/2 fat
WW Points: 2
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