My dear friend Sarah occasionally posts recipes on her blog (thank you!), which is where I acquired this one.
1) A great way to get rid of that old banana
2) Quick, on-the-go snack (and a quick recipe, too)
3) Relatively healthy alternative to banana bread
1) almond extract and molasses flavor is fairly strong if you're not partial to them
Patrick doesn't like almond extract, so I substituted vanilla the second time I made them. I also replaced the molasses with an extra T of honey and enjoyed them more the second time around.
Whole Wheat Banana Muffins
Dry Ingredients--mix in a medium bowl and set aside
1 1/4 c whole wheat flour
2 T wheat germ (optional)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1-2 tsp cinnamon
2 egg whites
1 banana, mashed
1/2 c plain, nonfat yogurt
1/2 c applesauce
1 T honey
1 T molasses
1 tsp almond extract
Preheat oven to 375º F. Grease muffin tins with cooking spray.
Gradually beat dry ingredient mixture into wet ingredients. Stir until well blended. Batter should be lumpy. Pour into muffin tins and sprinkle with oats.
Bake for 20-25 minutes until toothpick comes out clean. Remove from pans and cool on a wire rack. Yield: 12 muffins
Cals: 80, Fat: 0.33 g, Cholesterol: 0 mg, Sodium: 89 mg, Carbs: 16 g, Sugars: 6 g, Fiber: 2 g, Protein: 3 g