Prep 10 mins
Cook 15 mins
Found this one on www.pastrywiz.com, cool site BTW. You can add 1 cup raisins and or 1/2 cup nuts to mix with the flour, but I told my future mother in law to leave them out when she made them, Really good and I don't think they need anything else in them, very spicy, reminds me of fall.
- 4 medium ripe bananas
- 1 cup Splenda sugar substitute
- 1⁄4 cup Egg Beaters egg substitute
- 4 teaspoons 8th continent soymilk
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups flour
- Mash bananas in large mixing bowl.
- Beat Splenda and Egg Beaters until well mixed.
- Add soy milk, vanilla, cinnamon, baking soda and salt.
- Mix well.
- Stir in flour until well mixed, but don't overmix or bread will be tough.
- Spray muffin pan (small) with no stick cooking spray, fill each 1/2 full with batter.
- Bake about 15 minutes.
- Yummy, very low fat and low calorie.
I also had a problem with no baking temp. I set it at 350, and they came out pretty hard to chew. It was also too sweet and the cinnamon was overpowering.
Considering this recipe doesn't state a temperature, I just decided to guess.I set the oven to 350, but my mini-muffins were about 60percent cooked after 15 minutes. I made these with skim milk, about half the sugar, and also used another banana.They turned out very bananey,(with the extra banana), but also, these muffins turned out rather rubbery (as opposed to like chewy, or soft or something.) I will most likely not be making these again.