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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Brown Sugar Banana Muffins

Recipe Tags: Muffin Recipes

Date Added: January 04, 2014

Ingredients:

2 Cups Flour 2 Cups Ww flour
1/3 Cup Skim Milk 1/3 Cup Skim milk chilled
1/3 Cup Brown Sugar 1/3 Cup Brown sugar or as much as 3 teaspoons
1 Teaspoon Vanilla 1 Teaspoon Vanilla or Almond extract to
1 Tablespoon Baking Powder 1 Tablespoon Baking powder double acting
2 Unit Eggs 2 Unit Egg whites ;
1 Cup Ripe Banana 1 Cup Mashed very ripe banana (about 2 large)
1 Tablespoon Brown Sugar 1 Tablespoon Brown sugar or as much as 3 teaspoons
1 Tablespoon Wheat Germ 1 Tablespoon Toasted wheat germ
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Directions:

1. To make the topping, stir together the brown sugar and wheat germ and set aside.

2. Combine the flour, brown sugar and baking powder and stir to mix well.

3. Add the banana, skim milk, vanilla extract and egg whites and stir just until the dry ingredients are moistened.

4. Fill muffin tins 3/4 full and sprinkle over topping.

5. Bake at 350 for 14 to 16 minutes Let sit 5 minutes.

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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, Natural Sweeteners allergies.
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