This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
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
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.
Servings: 8 | Serving size: 1 muffin
Cooking Time: 45 Minutes
This recipe can easily be multiplied. 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 and butter.
Add the banana and mash into the mixture until well blended.
Add the vanilla extract and Z-sweet or allulose 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.
Fold in the buttermilk and when the dough is just blended together stop.
Line a muffin tin with muffin papers and fill each muffin paper with an equal amount of batter.
Place the muffins in the oven and bake for 20 minutes.
Serving size: 1 muffin
Amount Per Serving
|Calories 168||Calories from Fat 63|
|% Daily Value|
|Total Fat 7g||8%|
|Saturated Fat 2g||12%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 24g||9%|
|Dietary Fiber 3g||11%|
|Vitamin K 1mcg|