Saturday, April 26, 2008

Gut-Bustin Banana Muffins

In the last year, I have discovered this:


My first thought was that it would suck and never replace butter, but I've gone through many many jars since then. I use it in all my muffin/bread recipes in lieu of oil/butter and it is so good - moist and yummy without the fat. You can find it in the oil section (usually on the top shelf) in your grocery store. Click on the pic for more info.

I use this in my super healthy banana muffin recipe I concocted to get my picky toddler to get some good stuff down her gullet.


3/4 c. Splenda for Baking Blend (or 1 c. regular sugar)
2 heaping Tbsp Sunsweet Lighter Bake
3 egg whites
2 1/2 overripe bananas (smushed)
3/4 c. FF Stonyfield Farms French Vanilla yogurt
2 3/4 c. whole wheat flour
1 1/4 tsp. baking soda
2 tsp. vanilla extract
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. nutmeg (optional)
3/4 c. chopped walnuts (optional)

Oven to 350.
Mix the Splenda (or sugar) and the Lighter Bake until blended.
Add egg whites, yogurt, vanilla, and bananas. Mix until smooth.
Stir in flour, salt, cinnamon, and baking soda.
Add in nutmeg and nuts if wanted.

Makes approximately 12 muffins. Bake for 25-35 mins or until tops are no longer "gooey."

I did the WW points on this back in the day and they're only 2 pts each and VERY filling.
If you want to add more nutrition, add 1-2 Tbsp of flax seed for added Omegas.

1 comment:

Cass said...

I wasn't going to go to the grocery store again tomorrow...but now I must. I need to find this lighter bake stuff. I've never been so happy to have ignored bananas for a week so that I have the perfect overripe variety for muffin making tomorrow.

The perfect rainy sunday morning project!