Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight."
-M. F. K. Fisher, Author

The refrigerator light goes on...

Many muffin recipes will have you fill the muffin tins 2/3 full or less. These muffins, however, should be piled high in the muffin tins. They will rise less than you expect but this will result in a good-sized, hearty muffin with a big crown. Perfect for an on-the-go breakfast that will keep you satisfied until lunch.

Nutmeg

Nutmeg is sold both as the whole seed and ground. The seed is about an inch long and oval shaped with a light brown skin. Grinding your nutmeg fresh, like grinding any spice fresh, is far superior to any ground nutmeg that you can purchase.

I have a nutmeg grater. These come in a variety of styles, but the one I have is made by Zyliss. It has a little cylinder that the nutmeg fits into and then is held in place with a spring. As you run the holder back and forth over the grater there's no chance of grating your knuckles. A must for any serious chef.

Email this recipe to a friend  Email To A Friend
Print this recipe  Print This Recipe
Add to My Recipe Box  Add To My Recipe Box


Banana Nut Muffin.



Servings = 6 | Serving size =1 muffin

Cooking Time = 30 Minutes

This recipe can be multiplied by 2,3.

These healthy muffins will keep for 24 - 36 hours in a plastic bag. These freeze fairly well if sealed tightly in a plastic bag.

1 large egg (separated)
2 tsp canola oil
1 large banana
1/2 tsp pure vanilla extract
1/2 cup Z-Sweet stevia or Splenda
1/4 cup chopped pecans
1 cup all purpose white flour
1/2 cup whole wheat flour
2 Tbsp wheat germ
1/4 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup low-fat buttermilk
2 tsp light brown sugar

Preheat oven to 375F.

Using a whisk, cream together the egg yolk and light spread. Add the banana and mash into the mixture until well blended. Add the vanilla extract and Splenda and blend. Fold in the chopped pecans.

Sift the all purpose flour, whole wheat flour, wheat germ, salt, baking powder, baking soda, cinnamon and nutmeg in a sifter and sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture until smooth. When blended the mixture will still be dry. Whisk the egg white until it is white and foamy (about tripled in volume). Fold in the egg white.

Fold in the buttermilk, and when the dough is just blended together, stop.

Line a standard size muffin tin with 6 muffin papers and fill each muffin paper with an equal amount of batter. Place the muffins in the oven and bake for 20 minutes.

Nutrition Facts

Serving size = 1 muffin

Servings = 6

.

Amount Per Serving

Calories 204 Calories from Fat 54
  % Daily Value
Total Fat 6g 10%
    Saturated Fat 1g 4%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 35mg 12%
Sodium 251mg 10%
Total Carbohydrates 32g 11%
    Dietary Fiber 3g 13%
    Sugars 5g  
Protein 6g  
Vitamin A 1% Vitamin C 3%
Calcium 8% Iron 10%
Vitamin K 2 mcg Potassium 205 mg
Magnesium 37 mg