These muffins have no sugar and no fat, but are moist and tasty. Instead of regular applesauce, I sometimes use mango-peach to give the muffins more flavor. Great recipe for diabetics! You can use all white flour instead the whole wheat flour, too.
Ingredients
- all-purpose flour: 1 cup
- whole wheat flour: 0.5 cup
- granular sucrolose sweetener (such as Splenda®): 0.75 cup
- ¼ teaspoons baking powder: 1 piece
- baking soda: 1 tsp
- ground cinnamon: 1 tsp
- egg whites: 2 piece
- ripe banana: 1 cup (mashed)
- applesauce: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners.
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In a large bowl, stir together the flour, sugar substitute, baking powder, baking soda, and cinnamon. In a separate bowl, mix together the egg whites, mashed banana and applesauce. Add the wet ingredients to the dry, and mix until just blended. Fill prepared muffin cups 3/4 full.
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Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow muffins to cool in the pan over a wire rack for a little while before tapping them out of the pan.
