Banana Bread Muffins
This recipe adapted from: The Fresh Loaf.
Makes 21 muffins at 1 WW point each.
Preheat the oven to 350 degrees. Line muffin pans with 21 paper muffin cups.
In one bowl, combine:
- 1 and 1/2 tablespoons canola oil
- 1/2 cup original eggbeaters
- 2 very ripe bananas
- 2/3 cup sugar
Use a potato masher, fork, or spoon [I use a fork] to squish the bananas and mix the ingredients together. It is all right for there to be small (1 centimeter) chunks of banana in the batter, but you want most of the banana to be reduced to mush.
In another bowl, combine:
- 1 and 1/2 cup whole wheat flour
- 3/4 teaspoon salt (optional)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon (optional, but I always use it)
Combine the wet and dry ingredients and mix until the ingredients are blended together.
Spoon the mixture evenly into 21 muffin cups. Bake until an inserted toothpick comes out clean. 11 minutes at 350 (baking one muffin tray at a time) is perfect in my oven.
These may be a bit on the dry side for you. If so, the original recipe calls for 1/2 stick (4-5 tablespoons) of softened butter (instead of the canola oil). But make sure to adjust your points value! Enjoy!