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Banana-Spice Muffins

Banana-Spice Muffins

Cooking Light SEPTEMBER 1997

  • Yield: 1 1/2 dozen (serving size: 1 muffin)

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground ginger
  • 1 cup mashed ripe banana (about 2 small)
  • 2/3 cup 2% low-fat milk
  • 1/3 cup low-fat buttermilk
  • 1/3 cup light ricotta cheese
  • 2 tablespoons vegetable oil
  • 1 tablespoon vanilla extract
  • 1 large egg white
  • 1 large egg
  • Cooking spray

Preparation

Preheat oven to 400°.

Combine first 8 ingredients in a large bowl, and make a well in center of mixture. Combine banana and next 7 ingredients (banana through egg) in a bowl, and add to flour mixture. Stir just until moist. Spoon batter into 18 muffin cups coated with cooking spray.

Bake at 400° for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack.

Nutritional Information

Amount per serving
  • Calories: 125
  • Calories from fat: 17%
  • Fat: 2.4g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 3.2g
  • Carbohydrate: 22.6g
  • Fiber: 0.8g
  • Cholesterol: 13mg
  • Iron: 1mg
  • Sodium: 194mg
  • Calcium: 59mg
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Banana-Spice Muffins recipe

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