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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.


  1. Preheat the oven to 400 deg F (200 deg C). Place six aluminum muffin liners in a muffin pan.

  2. Add the flour, salt, baking powder, and cinnamon into a small bowl (bowl #1). Stir to mix, about five strokes.

  3. Combine the remaining ingredients in a second, larger bowl (bowl #2). Stir to mix thoroughly.

  4. 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 overstir.

  5. 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.

  6. Cool the muffins in the pan for 2 minutes. Remove the muffins to a wire rack.

Nutritional Information

Per one Banana Muffin: 
145 calories, 
33 grams carbohydrates, 
3 grams protein, 
0.5 gram fat, 
2% calories from fat!!

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