Low fat banana walnut muffins

Yield: 1 Servings

Measure Ingredient
4 cups All-purpose flour
1 tablespoon Baking powder
2 teaspoons Baking soda
1 teaspoon Salt
2 cups Sugar
½ cup Prunes; pureed, or use baby food prunes
½ cup Plain nonfat yogurt
2 tablespoons Oil
1 tablespoon Vanilla
2 cups Bananas; mashed
½ cup Bananas; diced
5 Egg whites
⅛ teaspoon Cream of tartar
Walnuts; finely chopped

Combine flour, baking powder, soda and salt, set aside. With a mixer, blend together 1¾ cups of the sugar, prune puree, yogurt, oil and vanilla.

Fold in mashed and diced bananas. In a clean bowl with clean beaters, beat egg whites, and cream of tartar until whites are foamy. Gradually add remaining sugar, beating until whites form soft peaks. About 4 minutes.

Gently fold whites into banana mixture, then fold in flour mixture until just blended. Don't overmix or muffins will be tough. Line muffin pans with liners. Fill to top; evenly distribute walnuts over tops. Bake in 350 until muffins are just firm to the touch and edges are golden, about 25 minutes.

24 Servings. Calories: 191; Fat: 1 gram.

Posted to recipelu-digest Volume 01 Number 181 by Lee Theis <theis@...> on Oct 29, 1997

Similar recipes