2 cups mashed really ripe bananas (about 4)
1 cup sugar
1/2 cup Splenda (or sugar)
1/3 cup vegetable oil
2/3 cup skim milk
2 tsp vanilla extract
1/2 tsp cinnamon
1/2 cup egg white
3 cups white whole wheat flour or all purpose flour
3 tsp baking powder
1/2 tsp baking soda
Preheat oven to 375 degrees (F). Spray muffin pans with oil or use paper liners. We like to use the mini muffin pans - this recipe makes about 3 dozen mini muffins or a dozen of the regular-sized ones.
Mix the bananas, sugar and Splenda well; add the oil, milk vanilla, cinnamon and eggwhite and mix smooth. Add the flour, baking powder and baking soda and mix well.
Scoop muffins into pans and bake until firm in the center, about 20-25 minutes. Allow to cool briefly and then remove from pans. Store refrigerated or frozen in sealed container.
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