** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Grease muffin tins. Using a whisk combine all wet ingredients including orange peel.
3. In a separate bowl combine dry ingredients, mixing well.
4. Add dry ingredients to egg mixture stirring just until combined.
5. Fill muffin tins 2/3 full. Bake for about 20 minutes or until done.
6. Cool 5 minutes and then remove from pans. * use 1/2 orange juice Source Carol Floyd adapted from several different recipes.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Banana, Gluten, Corn, Natural Sweeteners, Fructose Malabsorption, Oranges allergies.