Almost Non-Fat Banana Bread Muffins

Brighten up your mornings with these delicious muffins that are perfect to take with you to work.

Yields:	1 servings
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	Preparation	10 minutes
	Cooking	30 minutes
	Ready In	40 minutes

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Ingredients


Mix together
1/4	cup	applesauce	unsweetened
2	tablespoons	preserves	lite, or fruit based jam

Beat in
1	Egg	liquid egg substitute	replacer equal to 1 egg

Stir in
3	medium	bananas	mashed very ripe
3	tablespoons	soy milk
2	teaspoons	vinegar	white

Sift together
2	cups	whole wheat flour
2	teaspoons	gluten flour
1/2	teaspoon	baking powder
1/4	teaspoon	baking soda
1	pinch	salt

Directions

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 spray 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 Source: My banana bread recipe, adapted from ideas I got from this great list (thanks, Michelle!) and from Neal Pinckney's book, Healthy Heart Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

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