Breakfast

Banana Muffins - Low Fat, Low Sodium is for Breakfast, Dessert.

Banana Muffins - Low Fat, Low Sodium takes 15 minutes to prepare.

Banana Muffins - Low Fat, Low Sodium takes 25 minutes to cook.

Banana Muffins - Low Fat, Low Sodium makes 12 servings.

The ingredients for Banana Muffins - Low Fat, Low Sodium are:

1 Cup Whole Wheat Flour
1 Cup All Purpose White Flour
1 Cup Splenda granules
1/4 tsp baking soda
2 tsp baking powder
1 large egg
3/4 cup milk (I used 1%)
1/2 cup Mott's Applesauce, Original
1 1/2 cups fresh mashed banana (about 3)

Here is how you make Banana Muffins - Low Fat, Low Sodium:

Mix dry ingredients together in a large mixing bowl. Add all wet ingredients and mix again - just with a spoon - no mixer needed. Then stir in bananas. Spray a 12 muffin tin with Pam and divide batter equally into each. Bake at 350 for 25 minutes.Makes 12 servings.Products baked with Splenda do not BROWN like products baked with sugar. They recommend spraying the tops with Pam if you want that browned look. The muffins in my picture were not sprayed. I just do a toothpick test and know they are done.I have also used Mott's Peach/Mango Applesauce. Those are quite tasty also!Enjoy!Number of Servings: 12Recipe submitted by SparkPeople user MELLIL.

The nutritional information for Banana Muffins - Low Fat, Low Sodium is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 119.5

• Total Fat: 1.0 g
• Cholesterol: 18.5 mg
• Sodium: 120.0 mg
• Total Carbs: 24.9 g
• Dietary Fiber: 2.2 g
• Protein: 3.7 g

The dietary needs meet for Banana Muffins - Low Fat, Low Sodium is Low Fat