Banana-millet muffins

12 servings

Ingredients

Quantity Ingredient
2 cups Whole wheat flour
¼ cup + 1T soy flour
2 teaspoons Baking soda
½ teaspoon Salt
⅓ cup Millet
½ cup Applesauce
2 larges Egg equivilent
2 cups Mashed over-ripe bananas
¼ cup Golden raisins

Directions

preheat oven to 350 F .In a large bowl, mix together flours, baking soda, salt, and millet. Set aside.

In blender, puree on high speed the applesauce, egg or equivilent, bananas and raisins. Add wet stuff to dry, moisten evenly.

Spoon batter into non-stick 12 muffin tin deviding evenly and bake 40-50 minutes at 350 F or until browned.

Remove muffins from pan, cool to room tempeerature.

Wrap and chill. Or eat on the spot.

This is really good, not too sweet. Actually, these are less sweet than the zucchini bread.

My calculations indicate approximately 7% calories from fat. This could be reduced but I used regular soy flour.

adapted from Zucchini Bread Adapted from _Sweet & Natural_ by Janet Warrington

Posted by escott@... (Erin L Scott) to Fatfree From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

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