How To make Banana Raisin Walnut Muffins Ww
1 c Flour
PLUS
2 ts Flour
1/2 c Nonfat dry milk powder
1/4 c Brown sugar :
firmly packed
2 ts Baking powder
1/4 ts Nutmeg
1/2 ts Baking soda
1 c Buttermilk PLUS
2 ts Buttermilk
1 Egg :
lightly beaten
1/4 c Vegetable oil LESS
2 ts Vegetable oil
2 tb Whipped butter :
melted
1 Bananas ripe, mashed
1/2 c Golden raisins :
plumped
1 oz Walnuts -- chopped
Preheat oven to 400. Spray 12 muffin cups with nonstick spray. In medium mixing bowl combine flour, milk powder, sugar, baking powder, baking soda and nutmeg; stir to combine and set aside. In small bowl, combine buttermilk, egg, oil, and butter and stir until blended; stir in dry ingredients. Add banana, raisins, and walnuts and stir to combine (mixture will be lumpy). Fill each baking cup with an equal amount of batter and bake for 15 minutes (until golden brown and a toothpick inserted in center comes out dry). Transfer muffins from pan to wire rack and cool. Source: Weight Watchers' Meals in a Minute Cookbook Recipe By : Meals in a Minute From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denn
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Easy Cranberry Banana Bread|Banana Cranberry Walnut Bread| Cranberry Banana Bread Recipe
Cranberry banana bread is moist and packed with tart cranberries, walnut, and banana flavor. Aside from being delicious, this bread also looks festive. Cranberries provide the festive star in this tasty bread recipe. Suitable for Thanksgiving and Christmas.
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Peanut Butter Protein Bites
Here is what you'll need!
RECIPE:
Yields: 16-18 balls
INGREDIENTS
2/3 cup creamy peanut butter
1 cup old fashioned oats, plus extra for rolling
1 1/2 tablespoons honey
1/4 cup miniature chocolate chips, plus extra for rolling
1/4 cup flax seeds (optional)
PREPARATION
Mix all ingredients in a bowl until well-combined.
Cover with plastic wrap and chill in the refrigerator for at least 30 minutes
Once done chilling, roll into approximately 1 inch balls. (Cover hands in a light layer of butter or oil to facilitate rolling and avoid getting sticky hands.)
Lay out a thin layer of oats and chocolate chips on a cutting board or work surface and roll the balls in the mixture. Finish off by rolling each ball between your hands to pack in the oats and chocolate chips.
Store in the refrigerator until ready to be eaten. Enjoy!
Music provided by Warner Chappell Inc. Used with permission
58 CALORIE SUPER SOFT BANANA BREAD- Low calorie banana bread
I've created this low calorie banana bread recipe after so many requests. This tastes just like regular banana bread but the only difference is that in the calories. The regular banana bread slice has 200 calories while this version has only 58 Calories per slice.
I really hope you like it!
???? Ingredients
Egg: 1, medium (58-60 grams)
All purpose/Whole wheat flour: 1 cup (150 grams)
Baking soda: 1 teaspoon (5 grams)
Ripe bananas: 2, small (200 grams)
Vanilla essence: A few drops
Artificial sweetener: 1/2 cup (70 grams)
Unsweetened applesauce: 1/2 cup
#lowcaloriebananabread
#mylittlecookbook
How to Make Banana-Bran Muffins
Use up those overripe bananas in your fruit basket for these perfectly moist bran muffins. Add chocolate chips or walnuts to take this healthy fiber-packed muffin recipe to the next level.
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WW banana, peanut butter, oats and raisin cookies
13sp for all of them on green and blue plan.
7sp on purple plan.
2 ripe bananas
59g oats
28g raisins
30g tru-nut peanut butter powder
Mash bananas, mix everything together. Drop onto parchment papar. Bake at gas mark 4 for 30-45 mins.
Baked Apple Oatmeal Cups | Easy + Healthy Muffins
These easy + healthy Baked Apple Oatmeal Cups make a delicious grab-and-go seasonal breakfast. Think apple pie mixed with oats baked into a yummy muffin. I also love adding them to my meal prep because then I can make them ahead and have them ready for a busy morning or I can pop them into lunch boxes as a kid-friendly afternoon snack.
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BAKED APPLE OATMEAL CUPS RECIPE
3 cups old-fashioned rolled oats
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 cup organic buttermilk (you can sub any milk you prefer)
2 eggs, beaten
1/2 cup applesauce (I used cinnamon applesauce)
1 large apple, chopped (1 heaping cup)
1/4 cup raisins
Preheat oven to 350ºF. Spray a 12-count muffin pan with non-stick cooking spray or coat with coconut oil and set aside.
In a large bowl combine oats, baking powder, cinnamon, buttermilk, eggs, and applesauce. Mix together until everything is well incorporated.
Add in chopped apple and raisins and gently toss until they are evenly distributed throughout the batter.
Divide batter amongst all 12 muffin cups and pop in the oven for 25-30 minutes or until they have set through and are golden brown on top.
Cool and enjoy.
*I like to store these in an airtight container and keep them in the fridge. They will last a good week stored this way.
Nutrients per cup: Calories: 123; Total Fat: 3g; Saturated Fat: 0.9g; Cholesterol: 33mg; Sodium: 77mg Carbohydrate: 20.9g; Dietary Fiber: 2.8g; Sugars: 6g; Protein: 4.2g
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