Whole Wheat-Banana Muffins

Whole Wheat-Banana Muffins = A very delicious muffin!  I found this recipe on one of my favorite sites, My Recipes, but still did not have high expectations. Too few ingredients, I thought. No sugar? How can a sugarless muffin be good?  Boy was I surprised!  These muffins are not especially attractive (a bit bumpy looking), but the flavor is scrumptious!

YIELD: 16 servings (serving size: 1 muffin)

Amount per serving
Calories: 118 ♥ Calories from fat: 0.0% ♥ Fat: 4.4g ♥ Saturated fat: 0.5g ♥ Monounsaturated fat: 0.0g ♥ Polyunsaturated fat: 0.0g ♥ Protein: 3g ♥ Carbohydrate: 17.8g ♥ Fiber: 1.9g ♥ Cholesterol: 15mg ♥ Iron: 0.9mg ♥ Sodium: 182mg ♥ Calcium: 23mg

Whole Wheat-Banana Muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 cup toasted wheat germ
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups mashed very ripe banana (about 3 large)
• 1/4 cup vegetable oil
• 1 large egg, lightly beaten
• Cooking spray

 Preparation
1. Preheat oven to 350°.

2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients in a large bowl; make a well in center of mixture. Combine banana and next 3 ingredients; add to dry ingredients, stirring just until moist.

3. Spoon mixture into muffin cups coated with cooking spray, filling two-thirds full. Bake at 350° for 20 minutes. Serve warm.

The Complete Step-by-Step Low Carb Cookbook, Oxmoor House

JANUARY 2005

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