Prep 15 mins
Cook 22 mins
Very moist and tasty muffin! The kids love them too! Adapted from a Butter Buster's cookbook by Pam Mycoskie
- 3⁄4 cup whole wheat flour
- 3⁄4 cup white flour
- 1⁄2 cup sugar (or 1/4 c sugar and 3 pkg sweet n low)
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt (optional)
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup Egg Beaters egg substitute (or 2 eggs or 4 egg whites)
- 2 large bananas, mashed
- 2⁄3 cup skim milk
- 1⁄3 cup light corn syrup
- Spray 16 muffin cups with nonfat cooking spray.
- In a medium bowl combine flour, sugar, baking powder, baking soda, salt and cinnamon.
- In a large bowl, using a wire whisk, beat Egg Beaters.
- Stir in mashed bananas, milk and corn syrup.
- Add flour mixture; stir until blended. Spoon into muffin cups.
- Bake at 400°F for 22-25 minutes. Cool 5 minutes in pan. Per sugar serving: 148 cal., 0.6g fat (4%), 0mg chol., 1g fiber, 4g pro., 33g carb., 117mg sod. Per W&L serving: 132 cal., 29g carb. Butter Busters by Pam Mycoskie.
I'm trying out banana bread/muffin recipes and this was the second time I've made these. The first time I followed the recipe exactly only I used a pan instead of making muffins. They turned out light, fluffy and moist but they stuck to EVERY SURFACE that touched the batter! The second time I used egg whites. The result was moist but more spongey and solid. I don't know anything about baking, but my guess is the egg whites did that.
Mmm, these are very good banana muffins. For being lowfat they stayed nice and moist and flavorful! The only changes I made to the recipe were to use 1/4 cup splenda in place of the sugar, and I also added 1/2 cup of chopped walnuts into the mix. They came out wonderful! Made for PAC Fall 09.