Low Fat Sugar Free Nutty Banan

慕琬笙

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Ingredients 1 Cup mashed ripe bananas (2-3 small) 1/2 Cup Applesauce 1/2 Cup Nonfat Splenda Sweetened Vanilla Yogurt (I use Dannon Light 'n Fit) 1/2 Cup Egg Substitute 1 tsp Vanilla 1/2 tsp almond extract 1/4 Cup Splenda 1 Cup all purpose flour 1 Cup 100% Whole Wheat flour 1/4 Cup Ground Flax Meal 1/4 Wheat Germ 1/2 tsp Baking Soda 1/2 tsp Baking Powder 1/4 tsp Salt 6 Tbsp Chopped Pecans, divided (or your nut of choice) Directions Preheat oven to 375 degrees. Coat standard muffin pan with butter flavored cooking spray and set aside. Toast pecans in small skillet over medium heat until fragrant (about 5 minutes). Set aside. In large bowl, combine bananas, applesauce, yogurt, egg substitute, splenda, vanilla and almond extract until well blended. Add flours, wheat germ, flax meal, baking soda, baking powder and salt. Stir until combined. Stir in 4 Tbsp of the toasted pecans (reserve 2 Tbsp). Divide batter into the 12 greased muffin cups. Top each one with 1/2 tsp of toasted chopped pecans. Press nuts lighttly into top of batter. Bake in preheated 375 degree oven 18-21 minutes, until done. The flax meal causes the muffins to brown faster so watch closely. These are wonderful warm out of the oven or micro a few seconds to reheat for breakfast or a healthy snack any time of day. I like them with a touch of Smart Balance Light Margarine. I have also made these without the splenda (or used less). A little less sweet but just as nummy! Makes 12 muffins.