Recipe: Banana-Wheat Mini-Muffins with Pumpkin Variation

Banana-Wheat Mini-Muffins with Pumpkin Variation

2 ripe bananas *
2 egg whites
2 tablespoons oil
1 cup brown sugar, packed
1 1/4 cups all purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 tablespoon white sugar

Preheat oven to 400F.

In a large mixing bowl mash bananas. Beat in egg whites, oil, and brown sugar.

In a separate bowl mix together remaining ingredients. Stir dry ingredients into wet until just moistened. Let rise for five minutes.

Spray mini-muffin tins with cooking spray. Spoon batter into muffin-cups, filling half full and sprinkle lightly with remaining sugar.

Bake muffins for 15-18 minutes until tops are golden. Serve alone or with the following peach spread.

*Variation: Use 8 ounces canned pumpkin instead of bananas to make pumpkin mini-muffins.

Makes about 48 mini-muffins
46.6 calories per mini-muffin
Source: The Sugar Association, Inc.