Breakfast

Big Banana Nut Muffins is for Breakfast, Snack.

Big Banana Nut Muffins takes 5 minutes to prepare.

Big Banana Nut Muffins takes 50 minutes to cook.

Big Banana Nut Muffins makes 16 servings.

The ingredients for Big Banana Nut Muffins are:

* *Flour, white, 2.5 cups
* Granulated Sugar, .5 cup
* Brown Sugar, .5 cup, packed
* Baking Powder, 3 tsp
* Baking Soda, .5 tsp
* *Stonyfield Farm Lowfat Plain Yogurt, 1.5 cup
* *Grade A Extra Large White Eggs, 2 serving
* Butter, unsalted, 1 stick - melted and cooled
* Wheat germ, crude, .5 cup
* **Flax Seed Meal (ground flax), 4 tbsp
* Pecans, .25 cup, chopped
* Banana, fresh, 1.5 cup, sliced to little chunks

Here is how you make Big Banana Nut Muffins:

Adust an oven rack to the middle position and heat the oven to 375 degrees. Generously coat a 12 cup muffin tin with vegetable oil spray. Mix the flour, sugar, baking powder, baking soda, salt, wheat germ and flax seed together in a large bowl. Whisk the yogurt and eggs together in a medium bowl. Gently fold the yogurt-egg mixture into the flour mixture till just combined. Fold in the melted butter, bananas and nuts then. Use a large ic-cream scoop or measuring cup to divide the batter evenly among the muffin cups. bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25 - 30 minutes. Let the muffins cool in the pan for 5 minutes then flip out onto a wire rack and let cool for 10 minutes before serving. Number of Servings: 16Recipe submitted by SparkPeople user YAGERAMA.

The nutritional information for Big Banana Nut Muffins is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 241.1

• Total Fat: 9.2 g
• Cholesterol: 47.1 mg
• Sodium: 158.6 mg
• Total Carbs: 35.5 g
• Dietary Fiber: 2.3 g
• Protein: 5.4 g