Skinny Banana Muffins
Skinny Banana Muffins recipe
Yield
24 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | cups |
all-purpose flour
|
|
| 1 ¾ | cups |
sugar
|
|
| 5 | teaspoons |
baking powder
|
|
| 1 ¾ | teaspoons |
salt
|
|
| 1 ¾ | cups |
bananas
mashed, ripe |
|
| ¼ | cup |
canola oil
|
|
| 2 | large |
eggs
|
|
| 1 ⅓ | cups |
milk, skim
|
|
| 1 ¾ | cups |
pecan halves
chopped, or walnuts, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
all-purpose flour
|
|
| 414 | ml |
sugar
|
|
| 25 | ml |
baking powder
|
|
| 8.8 | ml |
salt
|
|
| 414 | ml |
bananas
mashed, ripe |
|
| 59 | ml |
canola oil
|
|
| 2 | large |
eggs
|
|
| 315 | ml |
milk, skim
|
|
| 414 | ml |
pecan halves
chopped, or walnuts, optional |
|
Directions
Preheat the oven to 350℉ (180℃).
Line two 12-cup muffin tins with paper liners.
In a large bowl, mix together the flour, sugar, baking powder and salt.
Set aside.
In another large bowl, mix together the banana, canola oil and eggs.
Gradually add dry ingredients to banana mixture, alternating with the milk, adding dry ingredients last.
Stir in the nuts if using.
Measure out batter evenly into lined muffin cups, filling ⅞ full.
Bake 25 minutes, until muffins are puffed and golden brown.
Serve warm or let muffins cool on wire rack.
Dust with powdered sugar if desired.
