Low Fat Cooking & Food Blog

Whole grain and full of fruits and vegetables, plus being essentially sugar and fat free, it would be hard to find a healthier and more flavorful muffin.

Source: Laurel Hudson

Yield: 1 dozen muffins

Nutritional Notes: 94 calories/ 0.4 grams of fat per muffin

Ingredients:

• 1 ½ cups white whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 ½ cups overripe bananas, mashed
• 1 teaspoon molasses
• ¾ cup granulated Splenda
• ½ cup egg whites
• ½ cup canned pure pumpkin
• ¼ cup Splenda brown sugar blend, optional

Directions:

1. Preheat the oven to 350°F.

2. Line 12 muffin cups with liners and spray the insides of the liners well with nonstick cooking spray.

3. Combine the flour, baking powder, and spices in a bowl.

4. Combine all of the remaining ingredients (except the Splenda brown sugar blend) in another bowl.

5. Mix the bowls together until just combined, no longer.

6. Evenly divide among the muffin cups and spray tops with nonstick cooking spray.

7. Bake for 15-25 minutes or until a toothpick comes out clean when inserted in center of a muffin.

8. If topping with Splenda Brown Sugar Blend, remove the muffins two minutes before being done. Spray the tops with cooking spray, then place 1 teaspoon of brown sugar on each top, and place back in the oven to finish baking.

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