Eating by Heart

Banana Muffins

Eating by Heart

Colombe Jacobsen guides you through a variety of heart healthy dishes including salads, tacos and chicken recipes. Bask in the lighter side of eating well. (30 Episodes)
Recipe
Banana Muffins Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Calories: 110
Difficulty: Easy

Nutrition Information

Recipe Serves 24
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
110
5.5% Complete
6%
Fat
4g
6.15384615385% Complete
6%
Cholesterol
9mg
3.0% Complete
3%
Sodium
45mg
1.95652173913% Complete
2%
Carbohydrates
19g
14.7286821705% Complete
15%
Fiber
1g
4.0% Complete
4%
Sugar
10g
20.0% Complete
20%
Protein
2g
3.92156862745% Complete
4%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Lower Sugar
Lower Sodium
Vegetarian
Dairy Free
Ingredients
  • 5 ripe bananas, mashed (about 2 cups)
  • 1 large egg, lightly beaten
  • ¾ cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 tablespoon cacao nibs, finely chopped
  • ¼ cup cherries, rough chopped
  • ⅓-cup maple sugar
  • 1 ½ teaspoons vanilla extract
  • ½ cup maple crystals
  • ½ cup unbleached white flour
  • 3 tablespoons coconut oil
  • ⅓-cup + 2 tablespoons walnuts, finely chopped
  • ½ teaspoon cinnamon
Method
Preheat oven to 350 degrees Fahrenheit. Lightly grease a mini muffin pan with coconut oil. If using frozen cherries, thaw and rough chop. In a large bowl, combine the bananas, vanilla, egg, flour, baking powder and ½ cup maple sugar. Mix well. Add the cherries and cacao nibs. Add the coconut oil and mix just until moistened. Using a 1 oz. ice cream scoop, scoop the batter into the muffin tray. Sprinkle each muffin with ½ teaspoon topping mixture. Bake 13-15 minutes or until a cake tester comes out clean. Cool on a rack and enjoy warm or room temperature. For topping, combine 2 tablespoons walnuts, ½ teaspoon cinnamon, and ½ cup maple sugar. Reserve for later. Makes 24 mini muffins