Jelly Filled Banana Muffins(Low-Fat And Low Cholesterol) Recipe

Name: Jelly Filled Banana Muffins(Low-Fat And Low Cholesterol)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. mashed very ripe bananas; 1/3 c. canola oil; 1/4 c. Egg Beaters; 1/4 c. skim milk; 1/2 c. white sugar; 1 2/3 c. sifted flour; 3/4 tsp. salt; 2 tsp. baking powder; 1/4 tsp. baking soda; 1/4 c. jelly

Servings: persons

1
Bake in 375u00b0 oven for 15 minutes until golden brown.
2
Mash bananas with potato masher.
3
Add oil, Egg Beaters and milk and mix with spatula until well blended.
4
Add sugar and mix well.
5
Sift dry ingredients together and add to mixture.
6
Stir until blended. Put into muffin tins with 2 spoons.
7
Scoop well in center of each muffin.
8
Put in jelly and re-cover with batter.

713

kcal

Calories

Fat

115

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 10 ingredients. The key ingredients include: 1/2 c. mashed very ripe bananas, 1/3 c. canola oil, 1/4 c. Egg Beaters, 1/4 c. skim milk, and more.

Yes, Jelly Filled Banana Muffins(Low-Fat And Low Cholesterol) 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.

Jelly Filled Banana Muffins(Low-Fat And Low Cholesterol)

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