Funky Fat Free Banana Muffins Recipe
This recipe is an adaptation of one I found in Zonya Foco's "Lickety Split Meals". I took her concept and added and removed some things, but I was really happy with the end result. (It's a great cookbook by the way!) I used refined brown sugar because I was out of sucanat (unrefined sugar). When I make these next I will use sucanat. When my picky 5 year old ("Can we please have white stuff mom? All the wheat stuff isn't as good!") asked for another I turned to my husband and pronounced "This is a keeper!" This yields about 24 regular muffins or about double that if you make mini muffins. (I made half regular half mini.)
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Servings: 24 muffins
Calories: 83.9kcal
Ingredients
- 1/2 cup brown sugar, firmly packed
- 2 egg whites
- 2 tablespoons vanilla
- 2 cups mashed bananas
- 1 cup unsweetened applesauce
- 2 cups whole wheat pastry flour
- 3/4 cup whole wheat flour
- 1/4 cup white bean flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- Mix together the brown sugar, egg whites, and vanilla. Make sure they are well mixed.
- Add the mashed banana. (I freeze bananas and then let them defrost so they are all mushy!) Mix well.
- Add the applesauce and mix well.
- In another bowl, mix the flours, the baking soda, and the salt until all is mixed up.
- Stir the flour mixture into the bananas. Stirring until well mixed, but just until mixed.
- Make sure your muffin tins are sprayed with cooking spray.
- Add the batter to your tins and place in the oven.
- Cook for about 20 minutes, checking at 18 minutes. You are looking for a toothpick inserted in the center to come out clean. If you make mini muffins they may take less time.
Your Own Notes
Nutrition
Serving: 1088g | Calories: 83.9kcal | Carbohydrates: 18.6g | Protein: 2.3g | Fat: 0.3g | Saturated Fat: 0.1g | Sodium: 160.8mg | Fiber: 2.1g | Sugar: 6.2g