3 cups unbleached flour
1 cup whole wheat flour
1 teaspoon baking soda
4 teaspoons baking powder
Â½ teaspoon each: ground cinnamon and nutmeg
1 package (3 tablespoons) Butter BudsÂ®
Sugar substitute equal to 1/4 cup brown sugar (i.e., 1/4 cup Brown SugarTwinÂ®)
4 ripe bananas
2 tablespoons canola oil
Â¼ cup honey (or an equivalent amount of sugar substitute–i.e.,1/4 cup SugarTwinÂ®)
2 cups nonfat milk
2 tablespoons chopped walnuts
In a large mixing bowl, combine flours, baking soda and baking powder, cinnamon, nutmeg, Butter BudsÂ® and sugar substitute. In a blender, mix bananas, eggs, oil, honey and milk. Pour over premixed dry ingredients. Stir only until mixed. Add more milk if batter is too dry. Spray muffin tins with nonstick spray. Fill tins 2/3 full. Top with chopped nuts. Bake in a preheated 400 degree oven for 15 to 20 minutes, or until done. Makes 24 muffins.
Per muffin: 130 cal. (17% from fat); 4 g protein; 2.5 g fat (0.39 g sat.); 23.6 g carbo.; 40 mg sodium; 27 mg chol.; 1.47 g fiber. Exchanges: 1-1/2 bread, 1/2 fat.