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Nutrition Facts
Serving Size 70 g
(Approx. 24 Servings)
Amount Per Serving
Calories 150 Calories From Fat 45
% Daily Value*
Total Fat 5 g 7%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 160 mg 7%
Total Carbohydrate 23 g 8%
Dietary Fiber 2 g 8%
Sugars 8 g
Protein 3 g
Vitamin A 80% Iron 4%
Vitamin C 4% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Reduced Sugar Banana Muffins
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
24  People

Ingredients

Recipe makes 24 Servings

1/4 cup(s) granulated sugar
1/4 cup(s) Splenda Brown Sugar
1/2 cup(s) Nutiva Organic Shortening
1 Tsp vanilla extract
6 medium ripe banana, mashed
1/2 cup(s) skim milk
1/2 cup(s) fat free sour cream
4 egg whites
1/2 Tsp kosher salt
2 Tsp baking soda
3 cup(s) whole wheat flour
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Instructions

1
Preheat oven to 350°F.
2
Cream the sugar, Splenda and shortening together until light and fluffy, then add in vanilla and banana. Beat until smooth.
3
Add milk, sour cream and egg whites. Beat just until combined.
4
In a medium bowl, combine salt, baking soda and flour, then slowly add the wet ingredients. Stir just until combined, do not over mix.
5
Spoon batter evenly into 24 muffin cups.
6
Bake 10 to 15 minutes or until golden brown.

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