Prune Banana Muffins With Cranberry Spread
Description
These healthy muffins combine mashed bananas, prunes, and whole wheat flour for a fiber-rich treat. They are paired with a homemade cranberry spread made with apple juice and maple syrup. The combination of warm spices and natural sweetness makes for a delicious breakfast or snack.Directions
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For the muffins, in a small bowl mix the bananas, yogurt, and bran.
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In a large bowl sift together the flour, baking powder, baking soda, and cinnamon.
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Add the coarsely chopped prunes and toss to coat.
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In another small bowl, combine the molasses, oil, and egg substitute.
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Pour the egg mixture and then the banana mixture into the flour mixture.
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Carefully fold together with a rubber spatula until just blended; do not over mix.
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Coat 12 muffin cups with no-stick spray.
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Spoon the batter into the cups, filling them about two-thirds.
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Bake at 400°F (204°C) for 20 to 25 minutes, or until the edges pull away from the sides of the cups.
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For the cranberry spread, in a 2-quart saucepan combine the cranberries, apple juice, maple syrup, and raisins.
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Bring to a boil over high heat.
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Reduce the heat to medium and cook until the mixture is thickened and reduced, about 15 minutes.
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Stir the mixture occasionally as it cooks and press on the cranberries to break them.
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Spoon the spread into small jars.
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Cool, cover, and refrigerate.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 1g5%
- Sodium 180mg8%
- Total Carbohydrate 45g15%
- Dietary Fiber 5g20%
- Sugars 25g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
