Charm's Banana, Apricot and Date Muffins
Rating: 
(10 ratings made)
| Heart-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 150 mg
Sodium:
No more than 250 mg
Carbohydrates:
No more than 80g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Sodium Recipe | X |
|---|
This recipe contains:
Sodium:
No more than 200 mg
|
| Diabetes-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 300 mg
Sodium:
No more than 1000 mg
Carbohydrates:
No more than 50g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Carb Recipe | X |
|---|
This recipe contains:
Carbohydrates:
No more than 45g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| High-Calcium Recipe | X |
|---|
This recipe contains:
Calcium:
At least 50 mg
|
Serves: 24 person(s)
Preparation Time: 15 mins
Cooking Time: 30 mins
Yield: 24 x 1 muffin servings
Enjoy a treat and boost your fiber intake with these yummy muffins.
Suggestions:
Muffins can be frozen individually in sandwich bags. Defrost and microwave for 10 seconds before eating.
Ingredients:
2 cup self-raising flour
1 cup all-purpose flour
1 cup dry rolled oats
3 1/2 tsp baking powder (bi-carb)
2 tsp cinnamon
1/4 tsp ground nutmeg
2/3 cup honey
2 eggs, beaten
1/2 cup oil, such as canola
5 large bananas, slightly mashed
12 dried apricots, diced
12 dried dates, diced
2 cup lowfat vanilla yogurt
Directions:
Preheat oven to 350°F. Line two muffin pans with muffin papers.
Put all ingredients in a large bowl and with a spoon mix together until combined. Spoon mixture into muffin pan, filling each hole about 3/4 full or until all the mixture is used up. Bake in preheated oven for 25 to 30 minutes.
Author:
Charmaine, CalorieKing Member
Add this recipe to My Recipe Book