Makes around 12 muffins or one loaf of bread.
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
1/4 cup canola oil (I have used 1/8 cup canola oil and 1/8 cup applesauce and it was still very delicious)
2 egg whites (I used one whole egg)
1 cup mashed ripe bananas (2 large) - (I have used 4 medium bananas and it gave it great flavor and moistness)
1/4 cup fat-free (skim) milk
1 teaspoon vanilla
1/4 cup chopped walnuts or pecans, optional (or you could add 1/2 cup dried cranberries instead of nuts)
1. Heat oven to 350 degrees F. Spray 8x4-inch or 9x5-inch loaf pan or 12 muffin tin with cooking spray. In medium bowl, mix flour, baking powder, baking soda, salt and cinnamon.
2. In large bowl, beat sugar, oil (oil + applesauce), egg whites or egg, bananas, milk and vanilla until well blended. Stir in flour mixture until well blended. Stir in walnuts, pecans or dried cranberries. Spoon into pan.
3. Bake 8-inch loaf 55 to 62 minutes, 9-inch loaf 45 to 52 minutes, muffins for 12-15 minutes depending on your own oven, or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool for a little while before slicing loaf.
(modified to our liking from www.eatbetteramerica.com)
We all loved this recipe. I made a double batch of these muffins and they were gone in less than a week. I made my double batch with half canola oil and half applesauce and they were very delicious! Yes you can tell they are healthy muffins but for being healthy muffins we want to make them again. If my husband can give me the thumbs up approval for this healthy recipe, then it must be a very good one! ;)