Zutaten für Banana Berry Wheat Germ Muffins
- cups Whole Wheat Flour
- ½ cup Wheat Germ
- ½ cup Splenda Sugar Substitute
- 1 teaspoon Baking Powder
- 2 teaspoons Baking Soda
- ½ teaspoon Salt
- 3 ripe mashed Bananas (about 1½ cups)
- ½ cup Nonfat Milk
- ½ cup Plain Fat Free Yogurt
- ¼ cup vegetable Oil
- 2 large Egg Whites
- 1 cup Mixed Berries
- ½ teaspoon Sugar Free Raspberry Jam (optional)
- 2 cups all-purpose flour
- nonstick cooking spray
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Zubereitung von Banana Berry Wheat Germ Muffins
- Preheat oven to 400°F (200°C). Spray a jumbo muffin tin (or 12-cup standard muffin tin) with nonstick cooking spray.
- In a medium bowl, whisk together 2 cups all-purpose flour, ½ cup wheat germ, ½ cup Splenda (or other granulated sweetener), 2 teaspoons baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- In a large bowl, whisk together 3 ripe mashed bananas (about 1 ½ cups), ½ cup milk, ½ cup plain yogurt, ¼ cup vegetable oil, and 2 large egg whites.
- Gently pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix.
- Gently fold in 1 cup mixed berries (fresh or frozen).
- Spoon batter into muffin cups, filling each about ¾ full.
- Top each muffin with ½ teaspoon of your favorite jam (optional).
- Bake jumbo muffins for 20-25 minutes, or standard muffins for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
36g
Fat
4g
Carbs
22g
