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Low-fat banana bread muffins
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| Artist: |
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| Categories: |
Bakery, Digestion, Fruits, Low-fat, Muffins & Biscuits, Pastry |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| | MIX TOGETHER | | 1/4
| cup | Unsweetened applesauce | | 2
| tbsp | Lite preserves or | | | Fruit-based jam | | | BEAT IN | | 1
| | Egg replacer equal to 1 egg | | | (reconstituted to liquid) | | | STIR IN | | 2
| | To 3 mashed very ripe | | | Bananas | | 3
| tbsp | Soy milk | | 2
| tsp | White vinegar | | | SIFT TOGETHER | | 2
| cup | Whole wheat flour | | 2
| tsp | Wheat gluten | | 1/2
| tsp | Baking powder | | 1/4
| tsp | Baking soda | | 1
| pinch | Salt |
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Procedures:
| 1 | Add dry ingredients to the batter, mixing well. | | 2 | Stir in ?c raisins or date pieces (found in the bulk bins at some health food stores). | | 3 | Fill cupcake size muffin tins ?full. | | 4 | (batter is very thick). | | 5 | Bake 30 minutes at 350 degrees, until top is brown and has a hard crust. | | 6 | Cool slightly, then remove from tins. | | 7 | Makes 1This is a great recipe to double or triple, depending on how many ripe bananas you have. | | 8 | These freeze beautifully and can be popped in the oven or toaster oven at 350 °F for about 15 minutes to give them that fresh baked feel, if desired. | | 9 | I use a nonstick muffin pan but i just picked up some cushionaire muffin tins and find the breads came out lighter now. | | 10 | I do not spray the tins with any pam. | | 11 | Nutritional analysis per muffin based on the ?cup sugar recipe: calories 125°Fat .684 gr (less than 1%) sodium 6.33 mg protein 2.684 gr fiber 3.599 gm |
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