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Banana Berry Muffins

These moist muffins have a fruity flavor and are full of whole grain goodness. Serve them anytime.

  • 12 Servings
  • Less than $3.00

Ingredients

  • nonstick cooking spray
  • 1/4 cup applesauce
  • 1/4 cup sugar
  • 2 tablespoons dried egg mix (or 1 egg)
  • 2 ripe bananas, mashed
  • 2 tablespoons water
  • 1/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 cup quick cooking oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup blueberries or strawberries

Steps

1

Preheat oven to 350 °F. Spray a 12-cup muffin pan with non-stick cooking spray.

2

In a medium-size bowl, combine applesauce, sugar, dried egg mix, banana, and water. Mix well.

3

In a large bowl mix flours, oats, baking powder, baking soda, and salt.

4

Add the applesauce mixture to the bowl with the dry ingredients; mix just until the batter is moist.

5

Gently add berries into the mixture.

6

Fill each muffin cup about 3/4 full of batter.

7

Bake for 25-30 minutes until lightly brown.

8

Cool for 10 minutes and remove from pan.

Ingredients

Serving Size: 1 portion (one muffin) of Banana Berry Muffins

NutrientsAmount
Total Calories75
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Linoleic Acid0 g
α-Linolenic Acid0 g
Omega 3 - EPA0 mg
Omega 3 - DHA0 mg
Cholesterol26 mg
Carbohydrates15 g
Dietary Fiber1 g
Total Sugars8 g
Added Sugars included4 g
Protein2 g
Minerals
Calcium17 mg
Potassium100 mg
Sodium130 mg
Copper41 mcg
Iron0 mg
Magnesium12 mg
Phosphorus34 mg
Selenium5 mcg
Zinc0 mg
Vitamins
Vitamin A2 mcg RAE
Vitamin B60.1 mg
Vitamin B120 mg
Vitamin D4 mcg
Vitamin E0 mg
Vitamin K1 mcg
Folate16 mcg DFE
Thiamin0.1 mg
Riboflavin0.1 mg
Niacin0 mg
Choline13 mg

Source:

  • A Harvest of Recipes with USDA Foods
  • USDA Food Distribution Program on Indian Reservations
  • Adapted from a recipe submitted by Alicson Scott, Chickasaw Nation, Get Fresh! Nutrition Education Program