Adapted from “Better Homes and Gardens Kid Favorites Made Healthy” (Scholastic Books, $19.95).
1 1/2 cups all purpose flour 1 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/8 teaspoon salt 2 slightly beaten egg whites 1 cup mashed banana, about 3 medium 3/4 cup sugar or 1/2 cup Splenda 1/4 cup canola oil
Lightly coat muffin pan with nonstick cooking spray or fill cups with liners. In a medium bowl, combine flour, baking powder, baking soda, cinnamon and salt; set aside.
In a large bowl, stir together the egg whites, banana, sugar and oil. Add flour mixture all at once to banana mixture. Stir until just moistened (the batter should be lumpy). Spoon batter into muffin cups.
Bake at 350 degrees for 25 minutes, or until toothpick inserted comes out clean. Cool completely on wire rack.
Yields 12 muffins.
Note: If making a loaf, bake for 45 to 50 minutes. Cool completely, then wrap and refrigerate before slicing.
Per serving: 174 calories; 5 g fat (0.4 g saturated fat; 26 percent calories from fat); 31 g carbohydrate; 0 cholesterol; 127 mg sodium; 2.5 g protein; 1 g fiber.
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