Low Fat Banana Nut Muffins
If you love muffins, then you will simply adore this healthy, light snack that's perfect for dessert after dinner.
Yield
12 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup | whole-wheat flour |
|
| 1 | cup |
brown sugar
packed |
*
|
| 1 | tablespoon | baking powder |
|
| 1 | tablespoon |
allspice
or pumpkin pie spice |
|
| ¼ | teaspoon | baking soda |
|
| 4 | each |
liquid egg substitute
four eggs worth |
* |
| 1 ½ | cup |
bananas
mashed |
|
| ½ | cup |
coffee creamer, powdered
fat-free, macadamia nut flavored |
* |
| 1 | package |
liquid butter flavoring
eg. Butter Buds |
* |
| 1 | tablespoon | vanilla extract |
|
| ½ | cup |
walnuts
chopped, opitonal |
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Directions
Preheat oven to 400℉ (200℃). Lightly coat a muffin pan with nonstick spray. In a large bowl combine flour, brown sugar, baking powder, allspice and baking soda, set aside.
In another large bowl, beat egg beaters until foamy. Add bananas, dry envelope of liquid butter buds (don't reconstitute, just throw in dry), coffee creamer and vanilla. Stir into dry ingredients until just blended. Fold in nuts if using.
Pour into prepared muffin pan and bake at 400℉ (200℃) for 20 to 22 minutes, until a toothpick comes out clean.
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