Kim's fat-free banana muffins
By: Kimberley Stotmore
½ CUP ALL PURPOSE FLOUR
¼ CUP WHOLE WHEAT FLOUR
2 TABLESPOONS BROWN SUGAR
1 TEASPOON BAKING POWDER
¼ TEASPOON BAKING SODA
¼ TEASPOON SALT
¼ TEASPOON CINNAMON
2 EGG WHITES
1 VERY RIPE BANANA, WELL MASHED
1/3 NONFAT MILK
3 TABLESPOONS LIGHT OR DARK CORN SYRUP
IN A MEDIUM BOWL, MIX ALL DRY INGREDIENTS TOGETHER THOROUGHLY. In another bowl, beat eggs slightly, stir in mashed banana, milk and corn syrup. Add liquid ingredients to dry ingredients. Mix just until flour is moistened. Spoon mixture into lightly greased muffin cups, filling each cup about 2/3 full. Bake at 400 degrees for 20 to 25 minutes. Remove from pan and eat while warm!
Great snack for in between meals and to share healthy eating with the kids also.
Serves: 6
Calories: 130 per serving
Fat: 0
Protein: about 2 ½ grams per serving
Secret: whenever using oil in a dessert, substitute 2 tablespoons of applesauce
instead. No fat!!!