Healthy Banana Muffins
2/3 cup mashed overripe bananas
1 tablespoon unsweetened baby food prunes
2/3 cup pre-sifted all-purpose flour
2 egg whites
1/4 teaspoon salt
1 teaspoon double-acting baking powder
1/2 teaspoon ground cinnamon
1/4 cup buttermilk
2 tablespoons banana cream instant pudding mix powder
1/3 cup granulated white sugar
Makes 6 muffins.
Preheat the oven to 400 deg F (200 deg C). Place six aluminum muffin liners in a muffin pan.
Add the flour, salt, baking powder, and cinnamon into a small bowl (bowl #1). Stir to mix, about five strokes.
Combine the remaining ingredients in a second, larger bowl (bowl #2). Stir to mix thoroughly.
Transfer the flour mixture (bowl #1) into the egg mixture (bowl #2). Stir just to blend, fifteen to thirty strokes. The batter should be a little lumpy; do not
Spoon the batter into the muffin liners. Bake for 20 to 25 minutes. The muffins are done when they develop a light golden color and a toothpick inserted into the center of a muffin comes out clean.
Cool the muffins in the pan for 2 minutes. Remove the muffins to a wire rack.
Per one Banana Muffin:
33 grams carbohydrates,
3 grams protein,
0.5 gram fat,
2% calories from fat!!
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