Chiquita®
Banana Pineapple Nut Bran Muffins
(23% Daily Value of Potassium)
| 2 |
cups |
whole wheat flour |
| ¾ |
cup |
oat bran |
| ½ |
cup |
brown sugar, firmly packed |
| 4 |
tsp. |
baking powder |
| ½ |
tsp. |
salt |
| ½ |
tsp. |
cinnamon |
| ½ |
tsp. |
nutmeg |
| ½ |
cup |
raisins |
| 1 |
cup |
walnut pieces |
| 3 |
cup |
Chiquita bananas, sliced |
| 1 |
cup |
pineapple, crushed |
| ¾ |
cup |
skim milk |
| 2 |
|
egg whites |
| 2 |
tbsp. |
vegetable oil |
| 1 |
tsp. |
vanilla |
Preheat oven to 425. Generously spray 12 large (6 ounce) muffin cups with nonstick baking
spray or line with baking cups and lightly spray. Combine all dry ingredients; stir in
raisins and walnuts. In a food processor or blender puree the sliced bananas and
pineapple, transfer mixture to a medium mixing bowl and stir in remaining ingredients.
Gently fold banana mixture into dry ingredients and mix until all ingredients are moist.
Fill muffin cups. Bake 18 to 24 minutes, cool completely before serving. Makes 12 large
muffins. |
Nutritional Information per Serving |
| Serving size: |
2 |
| Servings per recipe: |
12 |
| Calories: |
331 |
| % calories from fat: |
23.% |
| Total fat: |
9.5 gm |
| Saturated fat: |
0.9 gm |
| Cholesterol: |
0 mg |
| Sodium: |
124 mg |
| Carbohydrates: |
62 gm |
| Potassium: |
813 mg |
| American Heart Association |
| Potassium | Fiber | Cholesterol |
| Potassium Rich Recipes | |
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