Title: Almost Non-Fat Banana Bread Muffins
Categories: Lowfat Muffins
Yield: 4 Servings

1

Recipe

Mix together 1/4 C unsweetened applesauce 2 TB lite preserves or fruit-based jam (preferably one with seeds if you like the crunch you usually get from nuts) (My original recipe calls for 1/4 C sugar, which you can use instead, if desired)

Beat in egg replacer equal to 1 egg (reconstituted to liquid)

Stir in 2-3 mashed very ripe bananas 3 TB soy milk 2 tsp white vinegar

Sift together 2 C whole wheat flour 2 tsp wheat gluten 1/2 tsp baking powder 1/4 tsp baking soda pinch of salt

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 Date: Sat, 11 Feb 95 09:49:34 From: "Natalie Frankel"

Converted to MM format by Dale & Gail Shipp, Columbia Md.

From: Dale Shipp Date: 08-29-97 (13:53) The Pine Tree Bbs (222) Cooking(F)

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