Date: Sat, 11 Feb 95 09:49:34
From: "Natalie Frankel" (Natalie.Frankel@mixcom.com)
ALMOST NON-FAT BANANA BREAD MUFFINS (T)
Mix together 1/4 C unsweetened applesauce
2 TB lite preserves or fruit-based jam (preferably one with
seeds if you like the crunch you usually get from nuts)
(My original recipe calls for 1/4 C sugar, which you can use
instead, if desired)
Beat in egg replacer equal to 1 egg (reconstituted to liquid)
Stir in 2-3 mashed very ripe bananas
3 TB soy milk
2 tsp white vinegar
Sift together 2 C whole wheat flour
2 tsp wheat gluten
1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt
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
kwvegan vegan