Name: Dietetic Banana Nut Muffins recipe
Ingredients: 1 cup all-purpose flour;½ cup whole wheat flour;¾ cup granular sucrolose sweetener (such as Splenda®);1 ¼ teaspoons baking powder;1 teaspoon baking soda;1 teaspoon ground cinnamon;2 egg whites;1 cup mashed ripe banana;¼ cup applesauce

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Ingredients

1 cup all-purpose flour ½ cup whole wheat flour ¾ cup granular sucrolose sweetener (such as Splenda®) 1 ¼ teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 2 egg whites 1 cup mashed ripe banana ¼ cup applesauce

Nutrition Info

77.1 calories carbohydrate: 16.7 g cholesterol: : - fat: 0.3 g fiber: 1.5 g protein: 2.6 g saturatedFat: 0.1 g servingSize: - sodium: 152.4 mg sugar: 2.9 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners.
In a large bowl, stir together the flour, sugar substitute, baking powder, baking soda, and cinnamon. In a separate bowl, mix together the egg whites, mashed banana and applesauce. Add the wet ingredients to the dry, and mix until just blended. Fill prepared muffin cups 3/4 full.
Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow muffins to cool in the pan over a wire rack for a little while before tapping them out of the pan.

Recipe Yield

12 muffins

Recipe Note

These muffins have no sugar and no fat, but are moist and tasty. Instead of regular applesauce, I sometimes use mango-peach to give the muffins more flavor. Great recipe for diabetics! You can use all white flour instead the whole wheat flour, too.

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