Mini Whole Wheat Banana Walnut Muffins
| Prep Time: 15 min | Serves: 32 |
| Cooking Time: 25 min | Yield: 32 muffins |
Mini muffins made with organic bananas, whole wheat flour, stevia, and walnuts. Makes approximately 32 mini muffins.
Ingredients
- 1/4 cup Nature's Calorie-free Sweetener
- 2 medium Organic Bananas
- 1/2 cup Egg Whites Liquid Egg Products
- 1/4 cup Unbleached All-purpose Flour
- 1 1/4 cups Whole Wheat Flour - 100% Stone Ground
- 3/4 cup Organic Natural Applesauce Unsweetened
- 1 tsp Pure Tahitian Vanilla Extract
- 1 tsp Cinnamon, Ground
- 1/2 tsp All Natural Baking Soda
- 2 1/2 tsp Baking Powder Aluminum Free
- 1/2 tsp Salt
- 1/2 cup California Shelled Walnuts Halves & Pieces
Directions
Preheat oven to 350 degrees Fahrenheit.
Meanwhile, in a large mixing bowl, combine truvia, flour, cinnamon, baking soda, baking powder, and salt. Whisk to combine.
In a separate medium-sized mixing bowl, mash the bananas until mostly smooth. Then, add to the bananas the egg whites, applesauce, and vanilla extract. Mix well.
Now add the wet ingredients into the dry ingredients in batches and stir until well combined.
Spray a metal mini-muffin tin with cooking spray, such as Trader Joes' olive oil spray, and spoon batter mixture into each cup, filling each about 3/4 full.
Now top each mini-muffin with one walnut halve, and place in oven to bake for approximately 11-13 minutes, until muffins are golden brown and knife comes out clean. Allow to cool fully, approximately 10 minutes before consuming.
*note: the banana in the muffins may leave residue on the knife. For those tricky muffins, they are considered cooked through when the knife comes out mostly clean.