-MIX TOGETHER-
1/4 c Unsweetened applesauce Fruit-based jam
2 tb Lite preserves or
BEAT IN
1 Egg replacer equal to 1 egg (reconstituted to liquid)
STIR IN
2 To 3 mashed very ripe 3 tb Soy milk
Bananas 2 ts White vinegar
SIFT TOGETHER
2 c Whole wheat flour 1/4 ts Baking soda
2 ts Wheat gluten 1 pn Salt
1/2 ts Baking powder
Add dry ingredients to the batter, mixing well. Stir in 1/4 C
raisins or date pieces (found in the bulk bins at some health food
stores). Fill cupcake size muffin tins 3/4 full. (Batter is very
thick.) Bake 30 minutes at 350 degrees, until top is brown and has a
hard crust. Cool slightly, then remove from tins. Makes 12. This is a
great recipe to double or triple, depending on how many ripe bananas
you have.
These freeze beautifully and can be popped in the oven or toaster
oven at 350 degrees for about 15 minutes to give them that fresh
baked feel, if desired.
I use a nonstick muffin pan but I just picked up some cushionaire
muffin tins and find the breads came out lighter now. I do NOT spray
the tins with any Pam.
Nutritional analysis per muffin based on the 1/4 cup sugar recipe:
calories 125 fat .684 gr (less than 1%) sodium 6.33 mg protein 2.684
gr fiber 3.599 gm
Yields
1 servings
