Village Journals
Resonate your identity with Naseeb journals. Express your opinions, share your thoughts, post your writings and connect with like minded people through the power of expression.
Resonate your identity with Naseeb journals. Express your opinions, share your thoughts, post your writings and connect with like minded people through the power of expression.
Hope you Gettin your Fibre! easy recipe here!
Banana Bran Muffins EnJoY !!
I hope everyone?s getting their fibre!!!!! Hope this helps. I always try to include the nutritional info cuz I am a Nutritionist!
Banana arid bran muffins are popular coffee shop choices. Combine the flavours in a lower-fat, higher-fibre version. Raisins or dried cranberries add natural sweetness and moistness along with fibre.
Category: DessertsServings: 12 muffins
? 1-1/2 cups (375mL) Natural bran
? 1 cup (250 mL) All-purpose flour
? 1/2 cup (125mL) Whole wheat flour
? 1-1/2 tsp (7 mL) Baking soda
? 1/4 tsp (1 mL) Salt
? 1-1/3 cups (325 mL) Mashed ripe bananas (2)
? 1 cup (250 mL) Buttermilk
? 1/2 cup (125 mL) Packed brown sugar
? 1/3 cup (75 mL) Vegetable oil
? 1 Egg
? 1 cup (250 mL) Raisins or dried cranberries
? Banana chips (optional)
Preparation
In large bowl, whisk together bran, all-purpose and whole wheat flours, baking soda and salt.In separate bowl, whisk together bananas, buttermilk, sugar, oil and egg; pour over dry ingredients. Sprinkle with raisins. Using wooden spoon, stir just until dry ingredients are moistened.Spoon batter into 12 large greased or paper-lined muffin cups. Arrange banana chips on tops (if using). Bake in centre of 400?F (200?C) oven for 18 to 20 minutes or until tops are firm to the touch.
Nutritional value
Per muffin: about 237 cal, 5 g pro, 7 g total fat (1 g sat. fat), 43 g carb, 5 g fibre, 19 mg chol, 226 mg sodium. % RDI: 5% calcium, 14% iron, 1% At A, 3% vlt C, 10% folate.
I hope everyone?s getting their fibre!!!!! Hope this helps. I always try to include the nutritional info cuz I am a Nutritionist!
Banana arid bran muffins are popular coffee shop choices. Combine the flavours in a lower-fat, higher-fibre version. Raisins or dried cranberries add natural sweetness and moistness along with fibre.
Category: DessertsServings: 12 muffins
? 1-1/2 cups (375mL) Natural bran
? 1 cup (250 mL) All-purpose flour
? 1/2 cup (125mL) Whole wheat flour
? 1-1/2 tsp (7 mL) Baking soda
? 1/4 tsp (1 mL) Salt
? 1-1/3 cups (325 mL) Mashed ripe bananas (2)
? 1 cup (250 mL) Buttermilk
? 1/2 cup (125 mL) Packed brown sugar
? 1/3 cup (75 mL) Vegetable oil
? 1 Egg
? 1 cup (250 mL) Raisins or dried cranberries
? Banana chips (optional)
Preparation
In large bowl, whisk together bran, all-purpose and whole wheat flours, baking soda and salt.In separate bowl, whisk together bananas, buttermilk, sugar, oil and egg; pour over dry ingredients. Sprinkle with raisins. Using wooden spoon, stir just until dry ingredients are moistened.Spoon batter into 12 large greased or paper-lined muffin cups. Arrange banana chips on tops (if using). Bake in centre of 400?F (200?C) oven for 18 to 20 minutes or until tops are firm to the touch.
Nutritional value
Per muffin: about 237 cal, 5 g pro, 7 g total fat (1 g sat. fat), 43 g carb, 5 g fibre, 19 mg chol, 226 mg sodium. % RDI: 5% calcium, 14% iron, 1% At A, 3% vlt C, 10% folate.