Lowfat peanut butter banana muffins

KristiMMM
KristiMMM Posts: 51 Member
edited September 19 in Recipes
1/2 cup light butter or margarine (it says not for baking, but trust me it worked just fine)
1/2 cup splenda blend white sugar
1/2 cup splenda blend brown sugar
2 eggs worth of egg beaters
1 1/4 cup mashed banana
3/4 cup reduced fat crunchy peanut butter
2 cups whole wheat flour
1 tsp salt
1 tsp vanilla extract
1 tsp baking soda

Blend butter and sugar in a bowl until creamy. Add eggs, mashed bananas, peanut butter, and vanilla individually to the creamy mixture.

In a seperate bowl mix flour, salt, and baking soda.

Slowly mix into creamy mix.

Pour into greased or lined cupcake pan. Bake at 350 for 25 minutes.

Replies

  • KristiMMM
    KristiMMM Posts: 51 Member
    1/2 cup light butter or margarine (it says not for baking, but trust me it worked just fine)
    1/2 cup splenda blend white sugar
    1/2 cup splenda blend brown sugar
    2 eggs worth of egg beaters
    1 1/4 cup mashed banana
    3/4 cup reduced fat crunchy peanut butter
    2 cups whole wheat flour
    1 tsp salt
    1 tsp vanilla extract
    1 tsp baking soda

    Blend butter and sugar in a bowl until creamy. Add eggs, mashed bananas, peanut butter, and vanilla individually to the creamy mixture.

    In a seperate bowl mix flour, salt, and baking soda.

    Slowly mix into creamy mix.

    Pour into greased or lined cupcake pan. Bake at 350 for 25 minutes.
  • BMAJK
    BMAJK Posts: 72 Member
    :smile: Thanks for the recipe idea! Been looking for something different to do w/ bananas!
  • willywonka
    willywonka Posts: 743 Member
    These sound yummy, do you have any idea how many calories/fat are in them?
    thanks!
  • kerrilucko
    kerrilucko Posts: 3,852 Member
    mmmmmmmmmm those sound so good :love:
  • alogan74
    alogan74 Posts: 4
    Any way you can give me the nutritional info on the peanut butter banana muffins? I need to post calories, fat, carbs and protein in my food diary.



    176020.png
    Created by MyFitnessPal.com - Free Food Diary
  • KristiMMM
    KristiMMM Posts: 51 Member
    Im gonna add the ingredients into my food plan for one meal and then divide it into servings. i will post it later tonight. i used reduced fat peanut butter. tastes just as good as the regular stuff.
    :bigsmile:
  • jds916
    jds916 Posts: 18 Member
    So i did a quick calorie count on the muffins. if you use skippy reduced fat, and you make 18 muffins: 170 a muffin.

    I also added a splash of milk cuz the batter was just too sticky!

    I topped half of the muffins w/ a squeeze of honey before baking and the other have got about 5 mini chocolate chips. Both were really good!

    The splenda was a little bit much. it was my first time cooking with spenda. I got the spenda baking sugar. The 'sugar' looked like little balls of puffed air! like small round packing peanuts! I also used the I can't believe it's not butter' Baking stick. I dont know if it's any different, but it worked.

    They were yummy regardless! I brought some to work and even the guys ate them! I just dont need 18 muffins!

    Very good!
  • molsongirl
    molsongirl Posts: 1,373 Member
    my kids will love these, bumping for later
  • Amy_B
    Amy_B Posts: 2,317 Member
    Sounds good! Anybody have the exact calorie/fat/protein, etc info?
  • chellebelle315
    chellebelle315 Posts: 298
    Sounds good! Anybody have the exact calorie/fat/protein, etc info?

    http://recipes.sparkpeople.com/recipe-calculator.asp

    this will allow you to enter in all the ingredients and get nutritional information. Its very easy to use.
This discussion has been closed.

Categories