Low-fat, banana whole wheat mini-muffins.
2 medium ripe bananas
2 large egg whites
2 tablespoons vegetable oil
1 cup brown sugar, packed
1 1/4 cups all purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 tablespoon granulated sugar
- Preheat oven to 400°F (205°C).
- In large mixing bowl mash bananas. Beat in egg whites, oil, and brown sugar. In separate bowl mix together remaining ingredients. Stir dry ingredients into wet until just moistened. Let rise for five minutes.
- Spray mini-muffin tins with cooking spray. Spoon batter into muffin-cups, filling half full and sprinkle lightly with remaining sugar.
- Bake muffins for 15 to18 minutes until tops are golden.
Makes 48 mini-muffins.
Variation: Use 1 cup canned pumpkin instead of bananas to make pumpkin mini-muffins.
Recipe provided courtesy of The Sugar Association, Inc.