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Banana Crumb Muffins
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Description
I typically can’t stop at just one muffin so I try to make some healthy ones every once in a while. Otherwise my thighs would revolt. These beauties are dairy, egg and nut free, and have almost no fat or sugar.
Ingredients
- FOR THE MUFFINS:
- ½ cups Soy Milk (or Any Other Milk)
- 1-½ teaspoon Vinegar
- 1-½ cup Whole Wheat Flour
- ½ cups Wheat Bran
- 1 Tablespoon Baking Powder
- 1 teaspoon Baking Soda
- 3 whole Ripened Bananas, Mashed
- ¼ cups Unsweetened Applesauce
- 1-½ teaspoon Vanilla Extract
- ½ cups Splenda Granulated Sugar
- ¼ cups Splenda Brown Sugar Blend
- FOR THE TOPPING:
- 1 teaspoon Dairy-free Margarine
- 1 teaspoon All-purpose Flour
- ½ teaspoons Ground Cinnamon
- 2 Tablespoons Splenda Brown Sugar Blend
Preparation
Preheat oven to 350 F. Lightly coat a 12-cup muffin tray with dairy free cooking spray. Do not use paper liners. Set aside.
Combine soy milk and vinegar in a glass cup and set aside. Combine topping ingredients in a bowl and set aside.
In a medium size bowl combine flour, wheat bran, baking powder and baking soda. Set aside.
In a separate bowl, combine mashed bananas, applesauce and vanilla. Add Splenda sugars and stir with a rubber spatula until well incorporated. Add dry ingredients and stir to moisten. Add soy milk mixture. Stir with a rubber spatula until ingredients come together. Do not over mix. A few lumps are fine.
Pour batter into prepared tray and then sprinkle the topping over the top. Bake for 25 to 30 minutes or until a toothpick inserted in the centre comes out clean. Cool in pan for 10 minutes, then turn out unto a wire rack to cool completely.
Nutritional Info per muffin:
Calories 116.87, Total Fat 0.82g, Total Carbohydrates 25.93g, Fiber 2.37g, Sugar 4.1g, Protein 2.61g
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