Banamaranath Muffins Recipe

Name: Banamaranath Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick vegetable spray; 1 c. whole wheat flour; 1/2 c. amaranth flour; 2 tsp. baking powder; 1/4 tsp. baking soda; 1/2 tsp. cinnamon; 3 Tbsp. margarine; 3 Tbsp. brown sugar; 1 egg; 2 small ripe bananas, mashed (about 1 c.); 1/4 c. apple juice; 1 Tbsp. finely chopped nuts

Servings: persons

nonstick vegetable spray
1 c. whole wheat flour
1/2 c. amaranth flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
3 Tbsp. margarine
3 Tbsp. brown sugar
1 egg
2 small ripe bananas, mashed (about 1 c.)
1/4 c. apple juice
1 Tbsp. finely chopped nuts

1
Preheat oven to 400u00b0.
2
Spray a 12-cup muffin tin with nonstick vegetable spray.
3
Combine the flours, baking powder, baking soda and cinnamon in a bowl.
4
Beat together the margarine and sugar until light and fluffy.
5
Beat in the egg.
6
Mix in dry ingredients alternately with the mashed bananas and apple juice.
7
Stir in the nuts.
8
Spoon the batter into the muffin cups, filling 2/3 full. Bake for 20 minutes or until golden brown.
9
Remove to a wire rack for cooling.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: nonstick vegetable spray, 1 c. whole wheat flour, 1/2 c. amaranth flour, 2 tsp. baking powder, and more.

Yes, Banamaranath Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banamaranath Muffins

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