I made these yummy muffins about a week ago. I saved half for now and froze the rest for later. The muffins are good warm out of the oven, or warmed with a little butter. I enjoyed mine warmed with a little peanut butter for a nutritious breakfast. The changes I made are: I added an extra banana, for a total of 3, and I added 1 tsp cinnamon to the batter and the topping.


Brown Sugar Banana Muffins

2 c whole wheat pastry flour
1/3 c brown sugar
1 Tbsp baking powder
1 c mashed very ripe banana (about 2 large)
1/3 c skim milk
1 tsp vanilla
2 egg whites
Topping:
1 Tbsp brown sugar
1 Tbsp toasted wheat germ

To make the topping, stir together the brown sugar and wheat germ. Set aside.

Combine the flour, brown sugar, and baking powder and stir to mix well. Add the banana, milk, vanilla, and egg whites, and stir just until the dry ingredients are moistened.

Coat muffin cups with nonstick cooking spray and fill 3/4 full with batter. Sprinkle the topping over the batter. Bake at 350 for
14-16 minutes or just until a wooden toothpick inserted into the center of a muffin comes out clean. Let sit for 5 minutes, then remove muffins from pan. serve warm or at room temperature.

Cal: 121 Fat: .5g Protein: 3.7g

Source: The Secrets of Fat-Free Baking