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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

Banana Spice Muffins

Source: dLife

A fragrant, delicious, low-fat banana muffin.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	151.6

Total Carbs	27.9 g

Dietary Fiber	1.7 g

Sugars	13.2 g

Total Fat	3.4 g

Saturated Fat	0.5 g

Unsaturated Fat	1.7 g

Potassium	87.8 mg

Protein	4.2 g

Sodium	73.5 mg

Dietary Exchanges 3.4 Fat, 0.3 Fruits, 0.1 Meat, 0.1 Milk, 0.5 Other Carbs, 0.8 Starch, 0.0 Lean Meat

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 Flour, white, unbleached, enriched 0.5
0 1/2 cup packed brown sugar 0.5
0 1/2 tsp baking soda 1.0
1 tsp low sodium baking powder 0.5
0 1/2 tsp ground cinnamon 0.25
0 1/4 tsp ground nutmeg 1.0
1 cup Oats, rolled, baked value 1.0
1 each egg whites 1.0
1 each eggs 2.0
2 tbsp vegetable oil 2.0
2 each Banana, medium, fresh 0.5
0 1/2 cup plain nonfat yogurt 0.5
0 1/2 cup seedless raisins

Directions

Preheat the oven to 400 degrees F.
Prepare a muffin tin with paper liners or a very light coating of oil.
In a large bowl, mix together the flour, brown sugar, baking soda, baking powder, cinnamon, and nutmeg.
Whirl the oats in a blender; (you should have about 3/4 cup of processed oats). Stir them into the dry ingredients.
In another bowl, beat the egg white for 3 minutes, until foamy but not stiff. Stir in the egg, oil, mashed bananas, yogurt, and raisins (or currants). Fold the wet ingredients into the flour mixture just until combined.
Spoon the batter into the muffin tin and bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean and dry. Cool in the tin for 5 minutes; loosen each muffin by running a knife around the edge, and then tip out onto a rack to cool completely.