Caz
Repeat Offender
Fat Free Banana Muffins (makes 10)
3/4 cup skimmed milk
1 egg white
2 ripe bananas
1/2 cup + 2 Tbsp Whole Wheat Pastry Flour (75 grams)
1/2 tsp baking soda
1/4 tsp baking powder (I used sodium free)
Directions: Preheat Oven to 400 degrees
1. Peel and mash the two bananas in a large bowl.
2. Add in the milk and egg white and combine slightly with a fork.
3. Using an electric beater/mixer, beat the liquid mixture for 1 to 2 minutes until foamy.
4. Measure out the flour, baking soda and baking powder in a small bowl. Sift together with a fork.
5. Fold in the dry ingredients to the wet ingredients and combine until it creates a creamy batter (don't overmix)
*** The mix might dilapidate a little bit from mixing, but that's okay
6. Spray mini or regular sized muffins pans.
7. Measure in a slightly overfilled spoon full of muffin batter into mini muffin pans, or 3 spoonfuls into regular muffin pans (mine are shorter than normal however, so you might want to use 4)
8. Place the muffin pans in the oven and bake for 10 to 25 minutes or until golden brown (depending on size and oven temperatures). Mine were done in about 15 minutes.
9. Take the muffins out, let cool and transfer to a baking rack. ENJOY!
3/4 cup skimmed milk
1 egg white
2 ripe bananas
1/2 cup + 2 Tbsp Whole Wheat Pastry Flour (75 grams)
1/2 tsp baking soda
1/4 tsp baking powder (I used sodium free)
Directions: Preheat Oven to 400 degrees
1. Peel and mash the two bananas in a large bowl.
2. Add in the milk and egg white and combine slightly with a fork.
3. Using an electric beater/mixer, beat the liquid mixture for 1 to 2 minutes until foamy.
4. Measure out the flour, baking soda and baking powder in a small bowl. Sift together with a fork.
5. Fold in the dry ingredients to the wet ingredients and combine until it creates a creamy batter (don't overmix)
*** The mix might dilapidate a little bit from mixing, but that's okay
6. Spray mini or regular sized muffins pans.
7. Measure in a slightly overfilled spoon full of muffin batter into mini muffin pans, or 3 spoonfuls into regular muffin pans (mine are shorter than normal however, so you might want to use 4)
8. Place the muffin pans in the oven and bake for 10 to 25 minutes or until golden brown (depending on size and oven temperatures). Mine were done in about 15 minutes.
9. Take the muffins out, let cool and transfer to a baking rack. ENJOY!
