Snack

Banana Butterscotch Muffin-Cake is for Dessert, Snack.

Banana Butterscotch Muffin-Cake takes 30 minutes to prepare.

Banana Butterscotch Muffin-Cake takes 20 minutes to cook.

Banana Butterscotch Muffin-Cake makes 40 servings.

The ingredients for Banana Butterscotch Muffin-Cake are:

2 1/3 cups whole milk
1 cup low-fat vanilla yoghurt
5 large, over-ripe bananas
? cup canola oil
1 block (10 oz) low-fat silken tofu
1 cup dark brown sugar
1 tbsp vanilla
2 2/3 cups flour
2 cups whole wheat flour
2/3 cup wheat bran
? cup wheat germ
1 tsp salt
1 tsp cinnamon
1 tbsp baking powder
1 tbsp baking soda
1 cup butterscotch chips

Here is how you make Banana Butterscotch Muffin-Cake:

Preheat oven to 375F for muffins or 350F for 9x13? pans.In a food processor, puree milk, yoghurt, bananas, oil, tofu, sugar and vanilla until smooth. Pour into a large bowl.Add the flours, bran, wheat germ, salt, cinnamon, baking powder and baking soda and stir until just combinedDivide between greased muffin tins or 9x13? pans.Bake muffins for 15-20 minutes or cakes for 50 minutes.Cool muffins 5 minutes in the pan before unmoulding. Cool cakes in the panThese freeze well and can be reheated in the microwave.Serving Size: Makes 40 muffins or 2 9x13" cakesNumber of Servings: 40Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Banana Butterscotch Muffin-Cake is:

• Servings Per Recipe: 40
• Amount Per Serving
• Calories: 155.9

• Total Fat: 4.3 g
• Cholesterol: 1.8 mg
• Sodium: 20.2 mg
• Total Carbs: 28.9 g
• Dietary Fiber: 2.0 g
• Protein: 4.1 g

The dietary needs meet for Banana Butterscotch Muffin-Cake is Vegetarian