Yield: 8 Servings
Measure | Ingredient |
---|---|
¾ cup | All-purpose flour |
1½ teaspoon | Baking powder |
¾ cup | Sugar |
¾ teaspoon | Ground cinnamon |
½ cup | Egg substitute |
3 tablespoons | Water |
1 tablespoon | Vegetable oil |
1 teaspoon | Vanilla extract |
1 medium | Banana, mashed |
\N \N | Powdered sugar |
Place paper baking cups in muffin pan, and coat with vegetable cooking spray. Combine flour and next 3 ingredients in a large bowl. Whisk together egg substitute and next 3 ingredients. Stir in banana. Add to dry ingredients, stirring just until moistened. Spoon into baking cups, filling two-thirds full.
Bake at 350=B0 for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately, and cool on a wire rack. Dust with powdered sugar.
Per cupcake: Calories 153, Fat 1.9g.