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banana-bread-muffins recipe

Date:    Sat, 11 Feb 95 09:49:34
 From:    "Natalie Frankel" (Natalie.Frankel@mixcom.com)
 Mix together    1/4 C unsweetened applesauce
                 2 TB lite preserves or fruit-based jam (preferably one with
                   seeds if you like the crunch you usually get from nuts)
   	          (My original recipe calls for 1/4 C sugar, which you can use
                   instead, if desired)
 Beat in        egg replacer equal to 1 egg (reconstituted to liquid)
 Stir in	       2-3 mashed very ripe bananas
                3 TB soy milk
                2 tsp white vinegar
 Sift together  2 C whole wheat flour
                2 tsp wheat gluten
                1/2 tsp baking powder
                1/4 tsp baking soda
                pinch of 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
 kwvegan vegan