Sugar Spot Banana Muffins

Sugar Spot Banana Muffins Recipe
Photo: Karry Hosford
Those tiny brown spots on ripe bananas are called sugar spots; fruits that have them make the sweetest muffins. Vegetable oil makes these muffins tender and keeps them from becoming dry.

Yield:

12 servings (serving size: 1 muffin)

Recipe from

Cooking Light

Nutritional Information

Calories 183
Caloriesfromfat 28 %
Fat 5.7 g
Satfat 0.9 g
Monofat 1.3 g
Polyfat 3.1 g
Protein 4.3 g
Carbohydrate 30 g
Fiber 1.4 g
Cholesterol 18 mg
Iron 1.6 mg
Sodium 155 mg
Calcium 61 mg

Ingredients

2/3 cup packed light brown sugar
1/4 cup vegetable oil
1 large egg
1 large egg white
3/4 cup mashed ripe banana
1/3 cup fat-free milk
1 1/3 cups all-purpose flour (6 ounces)
2/3 cup honey-crunch wheat germ
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Cooking spray

Preparation

Preheat oven to 350°.

Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Add banana and milk; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking powder, baking soda, and salt in a medium bowl, stirring well with a whisk. Add to sugar mixture; beat just until moist.

Spoon batter evenly into 12 muffin cups coated with cooking spray. Bake at 350° for 22 minutes or until muffins spring back when touched lightly in center. Cool in pan 5 minutes on a wire rack; remove from pan. Place muffins on wire rack.

Elizabeth J. Taliaferro,

Cooking Light

May 2002
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