Jumbo Banana Muffins
Yield 9 muffins
Yield 9 muffins
Ingredients:
1 ½ cups flour
1 ½ cups flour
2 eggs, separated
¾ c Splenda sugar substitute
¾ c Splenda sugar substitute
1 tablespoon honey
1 teaspoon baking powder
1 teaspoon baking powder
½ teaspoon grated orange rind
1 teaspoon baking soda
1 teaspoon baking soda
2 medium ripe bananas, mashed
½ teaspoon salt
½ teaspoon salt
1 cup shredded carrots
½ teaspoon cinnamon
½ teaspoon cinnamon
½ cup unsweetened applesauce
¼ teaspoon nutmeg
Cooking Instructions: Combine flour, Splenda, baking powder, baking soda, salt, cinnamon, and nutmeg. In a medium sized bowl beat egg yolks until light and lemon-colored. Stir in honey and orange peel. Fold in mashed bananas and applesauce. Stir in dry ingredients just until moistened. In a separate small bowl beat egg whites until stiff. Gently fold 1/3 of egg whites into batter to “lighten”. Then gently fold in remainder of egg white. Fill greased or paper lined large muffin tins 2/3 full. Bake at 350 degrees for 25 to 30 minutes.(If smaller muffin pans are used decrease baking time) Cool in pan 5 minutes then remove to wire rack.
Nutrient Information: 131 calories and 1.3 g fat per muffin
¼ teaspoon nutmeg
Cooking Instructions: Combine flour, Splenda, baking powder, baking soda, salt, cinnamon, and nutmeg. In a medium sized bowl beat egg yolks until light and lemon-colored. Stir in honey and orange peel. Fold in mashed bananas and applesauce. Stir in dry ingredients just until moistened. In a separate small bowl beat egg whites until stiff. Gently fold 1/3 of egg whites into batter to “lighten”. Then gently fold in remainder of egg white. Fill greased or paper lined large muffin tins 2/3 full. Bake at 350 degrees for 25 to 30 minutes.(If smaller muffin pans are used decrease baking time) Cool in pan 5 minutes then remove to wire rack.
Nutrient Information: 131 calories and 1.3 g fat per muffin
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