Almost Non-Fat Banana Bread Muffins

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Title: Almost Non-Fat Banana Bread Muffins
Yield: 1 Servings
Categories: Fat-Free


--------------------------------MIX TOGETHER--------------------------------
1/4 c Unsweetened applesauce
2 tb 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
3 tb Soy milk
2 ts White vinegar

-------------------------------SIFT TOGETHER-------------------------------
2 c Whole wheat flour
2 ts Wheat gluten
1/2 ts Baking powder
1/4 ts Baking soda
1 pn 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

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

Posted by "Natalie Frankel" to the Fatfree
Digest [Volume 15 Issue 12] Feb. 12, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith, using MMCONV. Archived through kindness of Karen