I LOVE bananas, chocolate covered bananas, plain bananas, banana bread, banana pancakes, banana everything. I have been craving bread recently and my work had some very ripe bananas that no one wanted to eat. Of course at this point I am thinking about how wonderful banana bread would be for breakfast this weekend.After looking all over the internet for a recipe and only finding breads with tons of four, sugar, and oil I decided to combine a couple of recipes and make my own substitutions. This recipe was a complete invention so I wasn't sure quiet how it would turn out. In the end my kitchen smelled fabulous and the muffins were delicious. I like my banana muffins a little on the under-cooked side so these might be a little moist for some people. If you like your muffins more like cake-like I would cut the apple sauce down to 1 tbs and add a pinch of baking powder. I will definitely be making these again.
Ingredients:
- 2 small/medium very ripe bananas
- 3/4 cup AP flour
- 6 packets of splenda
- 1 tbs light butter (I used Land-o-Lakes)
- 1.5 tbs unsweetened applesauce
- 1.5 tbs egg substitutes
- 1/2 tsp baking soda
- 1/2 tsp vanilla
- pinch of salt
- Preheat oven to 350
- Mix sugar with butter (this helps to get all the butter blended smoothly!)
- Add egg substitute, and beat lightly to get the mixture to fluff up a little.
- Add the bananas, smashing them into the mix with a fork.
- Add the vanilla, and applesauce.
- Then add all the remaining dry ingredients and mix well.
- Spoon about one tbs of batter into each mini muffin cup
- Bake for 15 -20 minutes. Keep an eye on them as oven temperatures and cooking times vary. You'll be able to tell it's all ready when the color is good and golden brown, or when a knife comes out clean from the center.
- Remove muffins or loaves from pans to cool on a rack.
