Instructions
1
|
Preheat the oven to 375°F.
2
|
Line a 12-cavity muffin pan with muffin liners.
3
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In a small bowl, mash the bananas thoroughly with a fork.
4
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In a large mixing bowl, whisk the mashed bananas, canola oil, granulated sugar, brown sugar, vanilla, and eggs vigorously until smooth and combined.
5
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Add the flour, cinnamon, baking powder, baking soda, and salt to the bowl. Continue whisking until just combined. Be careful not to over-mix.
6
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Spoon an even amount of batter into each muffin liner.
7
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Bake the muffins on middle rack of oven until a toothpick inserted in the centers comes out clean, 15-25 minutes.
8
|
Check to see that muffins are done. Remove from oven or add time as needed.
9
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Allow muffins to cool in the pan for 5 minutes, then remove from the pan and allow to cool completely on a wire rack. Store leftovers at room temperature for 2 days or in the refrigerator for 3 days.
29.02 g
Carbs
7.09 g
Fat
2.82 g
Protein
188.23 kcal
Calories
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Intelligent Tags
Recipe Facts
Diet at a Glance
Low-Cholesterol
Low Fat
Low Sugar
Smart Nutrition
Nutrition Per Serving
Energy
188 kcal(9%)
Total Fat
7 g(11%)
Saturated
1 g(5%)
Trans
0 g(1%)
Unsaturated
0 g(0%)
Cholesterol
31 mg(10%)
Total Carbs
29 g(10%)
Fiber
1 g(4%)
Sugars
15 g(42%)
Proteins
3 g(6%)
Sodium
157 mg(7%)
Polyunsaturated
2 g(0%)
Monounsaturated
4 g(0%)
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index 5 Moderate
Glycemic Load 1 Low
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