from fatfreevegan
| 1 | cup whole wheat flour |
| 3/4 | cup white flour |
| 1 1/4 | tbsp baking powder |
| 1/4 | tsp salt |
| 1 | tsp cinnamon |
| 1/2 | cup sugar |
| 292 | grams bananas |
| 1/2 | cup almond breeze |
| 1/3 | cup apple sauce |
| 42 | grams agave nectar |
| 1 | tsp vanilla |
| 1/4 | cup chopped dates |
| 1 1/2 | oz walnuts |
- Preheat the oven to 400 and spray a muffin pan with non-stick spray. Sift together the flours, baking powder, salt, and cinnamon. In another bowl, mash the banana with the sugar, soymilk, apple sauce, and agave nectar.
- Pour the banana mixture into the flour mixture and stir just until combined. Add in the dates and walnuts, and pour into 12 muffin cups. Bake for 15-20 minutes, until a toothpick comes out clean. Serve to everyone who came running toward the aroma of fresh baked banana muffins!
- These came out very light and sweet; J. actually asked if I had any "regular" muffins because "these are too sweet." You can probably reduce the sugar with no ill effects. Enjoy!
Brunch
| Nutrition Facts | ||||||
Serving Size 40.4g |
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Amount Per Serving |
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Calories 85 Calories from Fat
11 |
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% Daily Value* |
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Total Fat
1.2g 2%
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Cholesterol
0mg 0%
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Sodium
28mg 1%
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Total Carbohydrates
17.6g 6%
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Dietary Fiber
1.0g 4%
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Sugars
8.4g |
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Protein
1.5g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
95% confidence  |
Good points |
Bad points |
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