Muffins - Banana Blueberry Recipe

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Muffins - Banana Blueberry
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Ingredients
13
Count
Nutrition
2834
Calories
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Ingredients:

  • 3/4 cup banana
  • 1/4 cup honey
  • 1/4 cup splenda
  • 1/3 cup olive oil
  • 1/2 cup wheat germ
  • 2 tbsp flaxseed
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Directions:

  1. Place an oven rack in the center of the oven, then preheat the oven to 425°F. Lightly spray a 12- cup muffin tin with olive oil or line with paper liners.
  2. In a large bowl, place the bananas, yogurt, honey, olive oil, and vanilla. Stir together until well mixed.
  3. In a separate bowl, sift together the fl our, baking powder, baking soda, and salt. Add the dry ingredients to the banana mixture and stir until just combined. Fold in the blueberries and the nuts, if using.
  4. Spoon the batter into the prepared muffin tin. Place the tin in the oven and reduce the heat to 400°F. Bake for 35 to 40 minutes, or until tops spring back when lightly touched. Let cool in the tin for 10 to 15 minutes before transferring to a cooling rack. Serve warm.
  5. For longer storage, let cool completely and store in an airtight container at room temperature for up to three days or in the freezer for up to 2 months.
  6. Nutritional information:
  7. Calories: 216.0 kcal
  8. Fat: 6.8 g
  9. Protein: 4.5 g
  10. Carbohydrates: 37.1 g
  11. Sodium: 234.5 mg
  12. Tips
  13. I?m surprised that Jillian recommended honey, when agave nectar has a lower glycemic index. You could also use stevia, but since it?s a powder, you may need to add additional yogurt to the batter to keep the muffins moist.
  14. Normally I would recommend substituting toasted pine nuts for the walnuts for those with nut allergies. However, Jillian is against pine nuts because, like soy, it has goitrogenic effects, meaning it swells the thyroid gland.
  15. Substitute no fat Greek yogurt for the plain yogurt for an extra protein boost. However, if the batter seems dry, add a little water to it.
  16. I like adding flaxseed to baked goods for the extra fiber and Omega-3. Yet Jillian believes you should have flaxseed only in moderation.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2834.14 Kcal (11866 kJ)
Calories from fat 985.93 Kcal
% Daily Value*
Total Fat 109.55g 169%
Cholesterol 8.87mg 3%
Sodium 1885.42mg 79%
Potassium 2859.67mg 61%
Total Carbs 415.42g 138%
Sugars 142.16g 569%
Dietary Fiber 22.82g 91%
Protein 54.58g 109%
Vitamin C 18.3mg 31%
Iron 23.4mg 130%
Calcium 718.4mg 72%
Amount Per 100 g
Calories 253.68 Kcal (1062 kJ)
Calories from fat 88.25 Kcal
% Daily Value*
Total Fat 9.81g 169%
Cholesterol 0.79mg 3%
Sodium 168.76mg 79%
Potassium 255.97mg 61%
Total Carbs 37.18g 138%
Sugars 12.72g 569%
Dietary Fiber 2.04g 91%
Protein 4.89g 109%
Vitamin C 1.6mg 31%
Iron 2.1mg 130%
Calcium 64.3mg 72%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 65
    Points
  • 76
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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