Ingredients
| 1 |
cup all-purpose flour |
| 1/3 |
cup Splenda |
| 1/2 |
cup whole wheat flour |
| 1 1/4 |
teaspoons baking powder |
| 1 |
teaspoon baking soda |
| 1 |
teaspoon ground cinnamon |
| 1/4 |
cup egg beaters |
| 1 |
cup banana, mashed, ripe |
| 1/4 |
cup unsweetened applesauce |
Directions
- Ripen 3-4 small, 0r 2-3 large/medium sized bananas. I reccomend waiting until bananas are VERY ripe, because the riper they are, the sweeter the muffin, since there is no added sugar.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners.
- In a large bowl, stir together the flour, baking powder, baking soda, and cinnamon. In a separate bowl, mix together the egg substitute, mashed banana and applesauce. Add the wet ingredients to the dry, and mix until just blended. Fill prepared muffin cups 3/4 full.
- Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow muffins to cool in the pan over a wire rack for a little while before tapping them out of the pan.
Categories
Fruits, Breads, Breakfast, Brunch, Snacks, Advance, Bake, Vegetarian
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