Banana Date and Walnut Muffins
Banana Date and Walnut Muffins
Serves: Serve 1
Prep Time: 15 Minutes
Standing Time: 20 Minutes
Ingredients
- 160g (1 cup) wholemeal self-raising flour
- 150g (1 cup) self-raising flour
- 3/4 cup Splenda® Granulated
- 1 teaspoon finely grated orange zest
- 60g (1/3 cup) pitted dried dates, finely chopped
- 1 x 50g egg
- 2 egg ¬whites (from 50g eggs)
- 125ml (1/2 cup) skim milk
- 2 ripe bananas, mashed
- 1 teaspoon vanilla essence
- 2 tablespoons finely chopped walnuts
Method
Preheat oven to 170 C (fan-forced). Line 12 x 80ml (1/3 cup) muffin pans with non-stick paper cases or spray pans with cooking spray.
Put the flours, Splenda® Granulated, orange zest and dates in a large bowl. Stir. Put the egg, egg whites, milk, banana and vanilla essence in a small bowl. Whisk well to combine. Add the egg mixture to the flour mixture and mix until just combined.
Divide the banana mixture evenly among the lined pans. Sprinkle the walnuts over the top. Bake for 18-20 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pans for 5 minutes before transferring to a wire rack to cool.
Nutritional Information
PER SERVE: 580kJ
| Protein | 3 | g |
| Total Fat | 1.7 | g (sat. fat 1g) |
| Cholesterol | 28.2 | mg |
| Carbohydrates | 27.6 | g |
| Fibre | 0.7 | g |
| Sodium | 162.1 | mg |
| Carb exchanges | 2 | |
| GI estimate | Medium |
This site is published by McNeil Nutritionals, a division of Johnson & Johnson (New Zealand) Limited, which is solely responsible for its contents. It is intended for visitors from New Zealand only. See our Legal Notice and Privacy Policy. Last modified 29 March, 2012. © Johnson & Johnson (New Zealand) Limited 2012. All rights reserved. ® Registered Trademark McNeil Nutritionals LLC