Family favorite. They don’t last long. Taste great from the oven. I like to freeze leftovers the same day. Great for breakfast or lunch pails. Freeze ripe bananas until you’re ready to do some baking.
Ingredients
- 6 large ripe bananas
- 1 cup brown sugar
- ¾ cup salted butter, melted
- ½ cup white sugar
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 ¼ cups whole wheat flour
- ½ cup ground flax seeds
- 2 teaspoons baking soda
- 2 teaspoons baking powder
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
Step 2
Mash bananas in a bowl. Add brown sugar, butter, white sugar, and eggs; mix well. Add all-purpose flour, whole wheat flour, flax seeds, baking soda, and baking powder. Scoop batter into the prepared tins.
Step 3
Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 240 | |
% Daily Value * | |
Total Fat9g | 11% |
Saturated Fat5g | 24% |
Cholesterol37mg | 12% |
Sodium236mg | 10% |
Total Carbohydrate39g | 14% |
Dietary Fiber3g | 11% |
Total Sugars21g | |
Protein4g | |
Vitamin C4mg | 18% |
Calcium54mg | 4% |
Iron1mg | 7% |
Potassium233mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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