Low-fat Banana Bread Muffins

Ingredients

 * mix together
 * 1/4 cup unsweetened applesauce
 * 2 tbsp lite preserves or
 * fruit-based jam
 * beat in
 * 1 egg replacer equal to 1 egg
 * (reconstituted to liquid)
 * stir in
 * 2 to 3 mashed very ripe
 * bananas
 * 3 tbsp soy milk
 * 2 tsp white vinegar
 * sift together
 * 2 cup whole wheat flour
 * 2 tsp wheat gluten
 * 1/2 tsp baking powder
 * 1/4 tsp baking soda
 * 1 pinch salt

Directions
Add dry ingredients to the batter, mixing well. Stir in ¼ c raisins or date pieces (found in the bulk bins at some health food stores). Fill cupcake size muffin tins ¾ full. (batter is very thick). Bake 30 minutes at 350 degrees, until top is brown and has a hard crust. Cool slightly, then remove from tins. Makes 1This is a great recipe to double or triple, depending on how many ripe bananas you have. These freeze beautifully and can be popped in the oven or toaster oven at 350 °F for about 15 minutes to give them that fresh baked feel, if desired. I use a nonstick muffin pan but i just picked up some cushionaire muffin tins and find the breads came out lighter now. I do not spray the tins with any pam. Nutritional analysis per muffin based on the ¼ cup sugar recipe: calories 125°Fat .684 gr (less than 1%) sodium 6.33 mg protein 2.684 gr fiber 3.599 gm