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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Whole Wheat Banana Mini Muffins

Source: dLife

Healthy whole grain muffins made with ripe bananas.

Nutrition Facts

Makes 24 servings
Amount Per Serving

Calories	69.3

Total Carbs	13.7 g

Dietary Fiber	1.2 g

Sugars	5.0 g

Total Fat	2.8 g

Saturated Fat	0.4 g

Unsaturated Fat	1.6 g

Potassium	94.4 mg

Protein	1.9 g

Sodium	104.6 mg

Dietary Exchanges 2.8 Fat, 0.1 Fruits, 0.1 Meat, 0.4 Other Carbs, 0.5 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup white all purpose flour 1.0
1 cup whole wheat flour 1.0
1 tsp low sodium baking powder 1.0
1 tsp baking soda 0.5
0 1/2 tsp salt 0.25
0 1/4 cup wheat germ 1.3333
1.3333 cup fresh mashed banana 0.5
0 1/2 cup sweetener (sugar substitute) 0.25
0 1/4 cup vegetable oil 1.0
1 each eggs

Directions

Preheat oven to 350°F.
Coat nonstick 24-cup muffin pan with cooking spray or line with muffin papers.
In large bowl, mix both flours, baking powder, baking soda, salt, and wheat germ.
In separate bowl, mix bananas, sweetener oil, and egg; add to the dry ingredients.
Mix until dry ingredients are moist, then fill muffin cups 2/3 full.
Bake for 20 minutes.