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Banana Nut Muffins

Servings = 6 | Serving size =1 muffin

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.

Preheat oven to 375°F.

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

Calories 208 | Calories from Fat 57

Amount Per Serving (% Daily Value)

Total Fat 7g (10%) | Saturated Fat 1g (6%)

Monounsaturated Fat 3g | Trans Fat 0g

Cholesterol 36 mg (12 %) | Sodium 282 mg (12 %)

Total Carbohydrates 32g (11%) | Sugars 5g

Dietary Fiber 3g (12%) | Protein 6g

Vitamin A 6% | Vitamin C 4 % | Calcium 7% | Iron 11%

Vitamin K 2 mcg  | Potassium  217 mg | Magnesium  38 mg