Low Fat Banana MuffinsThese low fat banana muffins are excellent for a quick, healthy, on-the-go snack. Plus! They are a classic, time-proven way of getting rid of your over-ripe bananas! They have a lovely optional cinnamon sugar topping. Or, if you wish, garnish each muffin with a banana slice before baking.
Ingredients:
Topping: Preheat oven to 350°F Line your muffin tin with paper liners, or spray well with non-stick cooking oil. In a large bowl, combine the flours, baking powder, baking soda, nutmeg and salt. In another bowl, whisk together mashed banana, sugar, buttermilk, eggs and melted butter. Add to the dry ingredients, stirring until the dry ingredients are just moistened. Spoon into prepared muffin pans (about 2/3 full).
Topping (Optional): Bake for 25 minutes (or until the tops are firm to the touch). Let cool in pan for 5 minutes before removing from tin. *Substitution Tip: If you don't have buttermilk, you can substitute soured milk. Place 1 tsp. of lemon juice or vinegar into measuring cup. Add milk to the 1/2 cup level; let stand for 10 minutes, then stir and add to your recipe. Makes 12 muffins.
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