PEANUT BUTTER BANANA BARS (HEALTHY) RECIPE - FOOD.COM
These are my favorite go to snack "cake". Each serving fits perfectly in a snack size ziploc, and these freeze beautifully. I put one frozen in my lunch, and when I'm ready for it in the afternoon, it is thawed. Diabetic Exchanges per serving are: 1 Fruit, 1/2 Starch and 1/2 Fat. I am posting the recipe as written, but I always use Splenda. See note at the end of the recipe. Recipe is courtesy of Joanna Lund.
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Spray an 8 X 8 pan with butter flavored cooking spray.
- In a large bowl, combine egg, peanut butter and bananas.
- Mix well.
- Stir in milk.
- In a small bowl, combine sugar substitute, flour, baking powder and baking soda.
- Add to wet mixture slowly.
- Evenly spread battter into prepared pan.
- Bake for 20 minutes.
- Cut into 8 bars.
- NOTE: Make sure your sugar substitute can be used for baking.
Nutrition Facts : Calories 95.5, FatContent 0.8, SaturatedFatContent 0.2, CholesterolContent 23.4, SodiumContent 138, CarbohydrateContent 19.2, FiberContent 0.9, SugarContent 4.5, ProteinContent 3
PEANUT BUTTER BANANA MUFFINS RECIPE - FOOD.COM
A real kid pleaser and a healthy snack, this moist muffin is perfect for peanut butter fans. I made this for my friend who is a diabetic. Instead of 2 cups all purpose flour, I used 2 cups whole wheat pastry flour and for the brown sugar I used 1/2 cup brown splenda (sugar replacement).
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 1 doz, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- In a large bowl, mix together the flour, brown sugar, baking powder and salt.
- In a separate bowl, beat together the peanut butter, oil, eggs, milk and bananas.
- Stir the wet ingredients into the dry ingredients just until moistened.
- Spoon the batter into 12 well greased muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre of a muffin comes out clean. Makes 12 muffins.
- Lucy Waverman’s Fast & Fresh Cookbook.
Nutrition Facts : Calories 233.7, FatContent 9.3, SaturatedFatContent 2.1, CholesterolContent 33.1, SodiumContent 211.1, CarbohydrateContent 32.5, FiberContent 1.7, SugarContent 12.4, ProteinContent 6.6
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