Email to A1_Suzy      

Recipe Categories: suzyjune's HOME PAGEAPPETIZERS BARCOOKIES BASICMIXESSEASONINGS BBQ BEEF BEVERAGES BISCUITSROLLS BREAD BREADMACHINE BREAKFAST BROWNIES CAKES CANDY CanningPreserving CASSEROLES CHEESEBALLS CHEESECAKES CHICKEN COFFEECAKES COOKIES CORNBREAD CROCKPOT DESSERTS DIABETIC DIPS Entertaining Equivalents ETHNIC Ethnic-Mexican FISHandSEAFOOD FrostingsandIcings ICECREAM Information JAMSandJELLIES MICROWAVE MUFFINS PASTA PASTRIES PIES PORK POULTRY SALADandDRESSING SALADS--SWEET SANDWICHES SAUCES SOUPSandSTEWS SWEETBREADS TartsTartlets VEGETABLES

Breakfast Banana Muffins




Source of Recipe


JoAnna Lund, Healthy Exchanges


List of Ingredients




1 1/2 Cups All-purpose Flour
2 Tablespoons Sugar Substitute (Splenda)
4 Ounces Jell-o Sugar-free Instant Pudding & Pie Filling
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1/4 Cup Chopped Walnuts
2/3 Cup Bananas, mashed
1 Cup Unsweetened Applesauce
1 Whole Egg, or equivalent in egg substitute
1 Teaspoon Vanilla Extract


Recipe



Preheat oven to 375 degrees. Spray 8 wells of a 12 hole muffin pan with butter flavored cooking spray or line with paper liners.

In a large bowl, combine flour, sugar twin, dry pudding mix, baking powder, baking soda, cinnamon and walnuts.

In a small bowl combine bananas, applesauce, egg and vanilla. Add banana mixture to flour mixture. Mix gently to combine.

Evenly spoon batter into prepared muffin wells. Bake for 15 to 20 minutes or until a toothpick inserted in center comes out clean.

Place muffin pan on a wire rack and let set for 5 minutes. Remove muffins from pan and continue cooling on wire rack.