|Recipe Name:||Almost Non-fat Banana Bread Muffins||Submitted by:||Administrator|
|Number of Servings:||1|
1/4 Cup(s) Unsweetened applesauce
2 Tablespoon(s) Lite preserves or
1 Egg replacer equal to 1 egg
reconstituted to liquid
2 To 3 mashed very ripe
3 Tablespoon(s) Soy milk
2 Teaspoon(s) White vinegar
2 Cup(s) Whole wheat flour
2 Teaspoon(s) Wheat gluten
1/2 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Baking soda
1 Pinch(s) 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 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" <Natalie.Frankel@mixcom.com> 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, SueSmith9@aol.com using
MMCONV. Archived through kindness of Karen Mintzias, firstname.lastname@example.org.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 33
Total Fat: 3.8g