Banana Snack Muffins Recipe – a delicious recipe with all-purpose, whole wheat flour, baking pwdr, salt, sugar, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1.
2
Heat oven to 375F.
3
Spray bottoms only of 12 muffin c. with nonstick cooking spray.
4
2.
5
Lightly spoon flour into measuring c.; level off.
6
In large bowl, combine all purpose flour, whole wheat flour, baking pwdr and salt; mix well.
7
3.
8
In medium bowl, combine 1/2 c. sugar and margarine; beat at low speed till well blended.
9
Add in banana, yogurt and egg whites; beat well.
10
Add in to flour mix.
11
With spoon, stir just till dry ingredients are moistened.
12
Spoon batter proportionately into sprayed muffin c..
13
4.
14
In small bowl, combine all topping ingredients; mix well.
15
Sprinkle proportionately over batter in pan.
16
5.
17
Bake at 375F for 20 to 25 min or possibly till toothpick inserted in center comes out clean.
18
Immediately remove from pan.
19
Cold slightly.
20
Serve hot.
763
kcal
Calories
16
g
Fat
108
g
Carbs
16
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3/4 c. all-purpose flour, 1/2 c. whole wheat flour, 1 1/2 tsp baking pwdr, 1/4 tsp salt, and more.
Yes, Banana Snack Muffins Recipe 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.
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