Low-Fat Banana Bread Muffins
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1/4 cup Unsweetened applesauce
2 tablespoons Lite preserves or
Fruit-based jam
Egg replacer equal to 1 egg  
2 bananas (ripe), smashed
3 tablespoons Soy milk
2 teaspoons White vinegar
2 cups Whole wheat flour
2 teaspoons Wheat gluten
1/2 teaspoon Baking powder
1/4 teaspoon Baking soda
1 pinch salt

Preparation

1 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.

About


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.