Combine flour, baking powder, soda and salt, set aside. With a mixer, blend together 1 3/4 cups of the sugar, prune puree, yogurt, oil and vanilla. Fold in mashed and diced bananas. In a clean bowl with clean beaters, beat egg whites, and cream of tartar until whites are foamy. Gradually add remaining sugar, beating until whites form soft peaks. About 4 minutes. Gently fold whites into banana mixture, then fold in flour mixture until just blended. Dont overmix or muffins will be tough. Line muffin pans with liners. Fill to top; evenly distribute walnuts over tops. Bake in 350 until muffins are just firm to the touch and edges are golden, about 25 minutes. 24 Servings. Calories: 191; Fat: 1 gram. Posted to recipelu-digest Volume 01 Number 181 by Lee Theis
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|Serving Size: 1 Serving (3522g)|
|Recipe Makes: 1|
|Calories from Fat: 308 (4%)|
|Amt Per Serving||% DV|
|Total Fat 34.3g||46 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 12.7g|
|Cholesterol 2.2mg||1 %|
|Sodium 11676.1mg||403 %|
|Potassium 5283mg||139 %|
|Total Carbohydrate 1793.7g||528 %|
|Dietary Fiber 36.6g||147 %|
|Sugars, other 1757.1g|
|Protein 172.6g||247 %|
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Calories per serving: 7994
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