Almost Non-Fat Banana Bread Muffins

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Try this Almost Non-Fat Banana Bread Muffins recipe, or contribute your own.


1/4 c Unsweetened applesauce
2 tb Lite preserves or
2 To 3 mashed very ripe
2 c Whole wheat flour
1 Egg replacer equal to 1 egg
(reconstituted to liquid)
3 tb Soy milk
Fruit-based jam
2 ts Wheat gluten
2 ts White vinegar
1/4 ts Baking soda
1 pn Salt
1/2 ts Baking Powder

Original recipe makes 1 Servings



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 Source: My banana bread recipe, adapted from ideas I got from this great list (thanks, Michelle!) and from Neal Pinckneys book, Healthy Heart Posted by "Natalie Frankel" to the Fatfree Digest [Volume 15 Issue 12] Feb. 12, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, using MMCONV. Archived through kindness of Karen Mintzias, 1.80? File

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