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Ingredientes
- 1 Tbsp. unsalted butter softened
- 1 Tbsp. canola oil
- 1 Tbsp. sugar
- 3 dsh vanilla nut butter flavoring or possibly vanilla extract
- 2 x ripe bananas
- 1/4 c. walnut pcs prepared as directed
- 3 Tbsp. liquid egg substitute
- 7/8 c. reduced fat Bisquick (1-c. less 2- tbs)
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg healthy pinch salt (optional)
- 2 tsp brown sugar
- 1 tsp white sugar spray margarine
Direcciones
- Preheat oven to 400F. Line muffin tin with paper c.. Toast the walnuts in a simple layer till hot (2 min at 300F). Coarsely chop.
- In a small bowl, sift to lighten and remove lumps: the biscuit mix and spices. Add in the salt. Stir with a fork to combine. Set aside.
- In a large mixing bowl, beat by hand the butter, oil and sugar together. Add in banana and mash. Mix well. Add in the nuts and Large eggs. Stir to blend. (See note)
- Pour the dry ingredients into the wet and fold till combined and moist. Fill each c. 2/3 to 3/4 full: makes from 8 to 10 c..
- Bake 18 to 20 min at 400F. Meanwhile, combine the brown and white sugar and set aside. Remove muffins from oven and sprinkle with the sugar. Spray with margarine: this will help the sugar to create a crust. Allow to stand ten min to cold.
- "Biscuits, Scones and Quickbreads (mc2)"
- NOTES : Moist and flavorful: just sufficient oil to make a good muffin with crumb and texture. About the bananas: If two yield more than 3/4 c. mashed, then add in up to 2 tbs bisquick to make a moist but lumpy batter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 8 servings | |
| Calories 129 | |
| Calories from Fat 58 | 45% |
| Total Fat 6.64g | 8% |
| Saturated Fat 1.79g | 7% |
| Trans Fat 0.01g | |
| Cholesterol 4mg | 1% |
| Sodium 180mg | 8% |
| Potassium 119mg | 3% |
| Total Carbs 15.41g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 6.34g | 4% |
| Protein 2.25g | 4% |
