Muffin Mania

I have been delaying posting these recipes waiting to take some pictures, but my life is crazy right now so I unfortunately haven’t been able to get to it.  In the meantime, I don’t want to keep these AH-MAZ-ING recipes from you, my loyal readers, any longer. These are both really really delicious, almost non-fat (traces of fat from fruits & egg substitute) and right around 100 cals each. How can you go wrong?

Wheat Bran Banana Muffins

• 4 Bananas, very ripe
• 1/2 c unsweetened applesauce
• 1/3 c brown sugar
• 1/3 c splenda
• 1/3 c egg substitute (or egg whites)
• 3/5 c skim milk, soured with 1 Tbsp white vinegar
• 2 c whole wheat flour
• 1 c wheat bran
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup mini chocolate chips (approx)

1. Preheat oven to 375. Spray muffin tin with non-stick spray.
2. In a large bowl, mash bananas. To bananas, add applesauce, sugar, splenda, egg whites, skim milk with vinegar added to it.
3. In a separate bowl, mix flour, bran, baking soda, baking powder, and salt.
4. Add dry ingredients to wet, and stir until just combined. Do not over beat.
5. Divide evenly between 18-24 muffin cups, sprinkle with about 5 chocolate chips each muffin, and bake for 18-22 minutes, until lightly browned and knife inserted comes out clean. Cool on a wire rack.

Mango Coconut Muffins

• 2 c whole wheat flour
• 1/4 c sugar
• 3/4 c splenda
• 2 tsp baking soda
• 1/2 tsp salt
• 3/4 c egg substitute
• 1/2 c unsweetened applesauce
• 1/4 c skim milk
• 1 Tbsp vinegar
• 2 tsp coconut flavoring
• 2 cups diced mango (about 3 mangos)
• 1 medium banana, mashed

1. Preheat oven to 350. Generously spray muffin tins with cooking spray (these tend to stick a bit)
2. In a large bowl, combine the first 5 ingredients (dry ingredients).
3. In a separate bowl, combine the remaining ingredients except the mango and banana.
4. Add the wet ingredients to the dry and mix until just moistened.
5. Stir in mango and banana. Bake for 20 minutes until a toothpick comes out clean.