Fat Free Chocolate Banana Muffins

Just the ticket when you're looking for something sweet and good for you. Save up your over-ripe bananas by peeling them and storing them in an airtight container in the freezer. Thaw them for a few seconds in the microwave before use. Because these muffins have no eggs for leavening, the vinegar is crucial in helping them rise.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 2  cups whole wheat flour
• 1⁄2 cup sugar
• 1⁄4 cup  unsweetened cocoa
• 1  tablespoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 3  bananas, mashed
• 1  cup nonfat milk
• 4  teaspoons vinegar

Directions

1. Preheat oven to 350 degrees.
2. Spray muffin pan with non-stick spray and set aside.
3. Mix dry ingredients together in a bowl.
4. In a separate bowl, mash bananas, milk and vinegar and mix well.
5. Add liquid ingredients to dry and gently stir until just mixed -- mixture will be quite thick. Divide equally among 12 muffin cups. Bake for 18 - 20 minutes. Let rest in pan for 10 minutes, then cool on a wire rack.