no sugar and no fat, but are moist and tasty.

Ingredients

1	cup all-purpose flour
1/3	cup Splenda
1/2	cup whole wheat flour
1 1/4	teaspoons baking powder
1	teaspoon baking soda
1	teaspoon ground cinnamon
1/4	cup egg beaters
1	cup banana, mashed, ripe
1/4	cup unsweetened applesauce

Directions

1. Ripen 3-4 small, 0r 2-3 large/medium sized bananas. I reccomend waiting until bananas are VERY ripe, because the riper they are, the sweeter the muffin, since there is no added sugar.
   
   
2. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners.
   
   
3. In a large bowl, stir together the flour, baking powder, baking soda, and cinnamon. In a separate bowl, mix together the egg substitute, mashed banana and applesauce. Add the wet ingredients to the dry, and mix until just blended. Fill prepared muffin cups 3/4 full.
   
   
4. Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow muffins to cool in the pan over a wire rack for a little while before tapping them out of the pan.
   
   

Categories

Fruits, Breads, Breakfast, Brunch, Snacks, Advance, Bake, Vegetarian

Nutritional Analysis

Nutrition Grade 95% confidence

Good points No saturated fat No cholesterol High in selenium

Bad points High in sugar