Almost non-fat banana bread muffins

Tracee · 05-16-2005, 06:31 PM

1 Servings
¼ c Unsweetened applesauce
2 tb Lite preserves or
Fruit-based jam
1 Egg replacer equal to 1 egg
(reconstituted to liquid)
2 To 3 mashed very ripe
Bananas
3 tb Soy milk
2 ts White vinegar
2 c Whole wheat flour
2 ts Wheat gluten
½ ts Baking powder
¼ ts Baking soda
1 pn Salt

MIX TOGETHER BEAT IN STIR IN SIFT TOGETHER Add dry ingredients to the batter, mixing well. Stir in 1/4 C raisins or date pieces (found in the bulk bins at some health food stores). Fill cupcake size muffin tins 3/4 full. (Batter is very thick.) Bake 30 minutes at 350 degrees, until top is brown and has a hard crust. Cool slightly, then remove from tins. Makes 12. This is a great recipe to double or triple, depending on how many ripe bananas you have.

These freeze beautifully and can be popped in the oven or toaster oven at 350 degrees for about 15 minutes to give them that fresh baked feel, if desired.

I use a nonstick muffin pan but I just picked up some cushionaire muffin tins and find the breads came out lighter now. I do NOT s

the tins with any Pam.

Nutritional analysis per muffin based on the 1/4 cup sugar recipe:

calories 125 fat .684 gr (less than 1%) sodium 6.33 mg protein 2.684 gr fiber 3.599 gm