Hawaiian Banana Muffins

By MaryEllen

You can substitute the fruit in these muffins - I sometimes used dried cherries, fresh blueberries - whatever strikes my fancy!

Ingredients

• 4 cups Ezekiel (whole grain) flour,
• 1 t salt,
• 2 t baking soda,
• 2 cups granulated Splenda,
• 2 teaspoons ground cinnamon,
• 1/2 cup chopped nuts,
• 3 eggs,
• 1/2 cup olive oil,
• 2 cups mashed bananas,
• 1 - 8 oz can crushed pineapple,
• 2 teaspoons vanilla extract,
• 1/2 cup dried fruit
• Number of Servings: 24
• Recipe submitted by SparkPeople user
• Nutritional Info
• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 141.3
• Total Fat: 7.4 g
• Cholesterol: 30.8 mg
• Sodium: 163.5 mg
• Total Carbs: 17.2 g
• Dietary Fiber: 2.7 g
• Protein: 3.3 g

Details

Adapted from recipes.sparkpeople.com

Preparation

Step 1

Mix all dry ingredients together, mix all wet ingredients, stir wet ingredients into dry ingredients stirring only until mixed. Fill muffin cups about 3/4 full, bake at 375 degrees for approximately 20 minutes.


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Used half WW flour and half White whole wheat. Used vegetable oil, as I've never baked with EVOO before. Since I have a hard time getting in all my daily carbs, I made them as a true muffin size. Baking time was still 20 minutes. Quite good for healthy!!