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.
Ingredients
- 1 cup all-purpose flour
- 0.5 cups whole wheat flour
- 0.75 cups granular sucrolose sweetener , such as Splenda®
- 1.25 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 eggs whites
- 1 cup mashed ripe banana
- 0.25 cups applesauce
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners.
-
2
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.
-
3
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.
Nutrition Facts
Per serving
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