almost non-fat banana bread muffins <t>

Categories
Fatfree
Yield
1 servings
MeasureIngredient
¼ cup Unsweetened applesauce
2 tablespoons Lite preserves or
Egg replacer equal to 1 egg
To 3 mashed very ripe
  Bananas
2 cups Whole wheat flour
2 teaspoons Wheat gluten
½ teaspoon Baking powder
  Fruit-based jam
  (reconstituted to liquid)
3 tablespoons Soy milk
2 teaspoons White vinegar
¼ teaspoon Baking soda
1 pinch Salt

MIX TOGETHER

BEAT IN

STIR IN

SIFT TOGETHER

Add dry ingredients to the batter, mixing well. Stir in ¼ C raisins or date pieces (found in the bulk bins at some health food stores). Fill cupcake size muffin tins ¾ 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 spray the tins with any Pam.

Nutritional analysis per muffin based on the ¼ cup sugar recipe: calories 125 fat .684 gr (less than 1%) sodium 6⅓ mg protein 2.684 gr fiber 3.599 gm

Source: My banana bread recipe, adapted from ideas I got from this great list (thanks, Michelle!) and from Neal Pinckney's book, Healthy Heart

Posted by "Natalie Frankel" <Natalie.Frankel@...> to the Fatfree Digest [Volume 15 Issue 12] Feb. 12, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

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