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Otis Spunkmeyer Banana Nut Muffins Reduced-Fat

By Todd Wilbur


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Founder Ken Rawlings opened his first baked cookie store in San Francisco in 1977, and over the next five years the chain had grown to 22 stores throughout California. In 1990, after much success, Rawlings' Otis Spunkmeyer Company started selling ready-to-bake cookie dough in grocery stores. That same year the company acquired a Modesto, California, muffin manufacturer, and Otis Spunkmeyer Muffins were born. Since then, the company has seen a 1,200 percent increase in muffins sales, and today this is America's best-selling brand of muffins.

The banana-nut variety is my favorite, normally with 24 grams of fat per muffin. Real banana is a perfect substitute for much of the fat. Even with a small amount of oil in there, and the walnuts on top, these tasty Texas-size dudes weigh in with less than half the fat of the original.

Nutrition Facts
Serving size–1/2 muffin
Total servings–16
Calories per serving–147 (Original–240)
Fat per serving–5g (Original–12g)

Source: Top Secret Recipes Lite by Todd Wilbur.

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  • 3/4 cup granulated sugar
  • 2/3 cup mashed ripe banana (2 medium bananas)
  • 1/4 cup egg substitute
  • 1/4 cup vegetable oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon banana extract
  • 1 teaspoon baking soda
  • 1/2 cup low-fat buttermilk (1 percent fat)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Fat-free butter-flavored spray
  • 1/4 cup chopped walnuts
  • Do This
    • Restaurant/Brand
      Otis Spunkmeyer
    • Instructions

      1. Preheat the oven to 325 degrees F.

      2. In a large bowl, mix together the sugar, mashed banana, egg substitute, oil, salt, vanilla, banana extract, and baking soda. Add the buttermilk and blend well.

      3. In a separate bowl sift together the flour and baking powder. Add the dry ingredients to the wet and mix well with an electric mixer.

      4. To bake the muffins, use a "Texas-size" muffin pan lined with large muffins cups. You may also bake the muffins without the cups, just be sure to grease the cups well with cooking spray. (If you use a regular size muffin pan, which also works fine, your cooking time will be a few minutes less and your yield will double.) Fill the cups halfway with batter.

      5. Spray a couple of squirts of fat-free butter-flavored spray over the top of each cup of batter. Follow that with a sprinkle of about 1/2 tablespoon of chopped walnuts.

      6. Bake the muffins for 20 to 24 minutes or until brown on top (16 to 20 minutes for regular-size muffins.) Remove the muffins from the oven and allow them to cool for about 30 minutes. Store the muffins in a sealed container or resealable plastic bag.

      Makes 8 Texas-size muffins (or 16 regular-size muffins).

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