Tuesday Morning Banana Muffins – a delicious recipe with butter, granulated sugar, Splenda, bananas, flour, whole wheat flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Cream together butter and sugar. Add mashed bananas, soda and salt mixing well with wooden spoon or rubber scraper.", "Add flours, wheat bran and flax seed a 1/4 cup at a time mixing well with wooden spoon or rubber scraper.", "Using a wire whisk, whisk your eggs until beaten. Fold eggs in to above ingredients. At this time you will also fold in any of your optional ingredients. Remember to mix with a wooden spoon or rubber scraper until mixture is just moist, do not over mix.", "Bake in pre-heated 350 degree oven for 20-25 minutes, or until tops are slightly golden and there is no batter in the middle when using a cake tester in middle muffin of muffin pan.", "Allow to cool in pan for 5 minutes, then transfer muffins to cooling rack to finish cooling.", "Enjoy as a traveling snack with a box of milk or 100% fruit juice.
2
Healthy and tasty!!"]
1020
kcal
Calories
64
g
Fat
100
g
Carbs
17
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 11 ingredients. The key ingredients include: 1 cup butter, unsalted, 1/2 cup granulated sugar, 1/2 cup Splenda, 4 bananas, mashed, and more.
Yes, Tuesday Morning Banana 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.
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