Sugar Spot Banana Muffins

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

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Nutritional Information

Amount per serving
  • Calories: 183
  • Calories from fat: 28%
  • Fat: 5.7g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 3.1g
  • Protein: 4.3g
  • Carbohydrate: 30g
  • Fiber: 1.4g
  • Cholesterol: 18mg
  • Iron: 1.6mg
  • Sodium: 155mg
  • Calcium: 61mg

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

  1. Preheat oven to 350°.
  2. Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Add banana and milk; beat well.
  3. 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.
  4. 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.
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