This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2010 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at www.heart.org/recipes.
Serves 12; 2 mini-muffins per serving
Banana isn't the only fruit to contribute flavor and moistness to these muffins — they also include fresh orange juice and applesauce or strawberries. Bake a batch to have handy for quick 100-calorie snacks, to pack in lunch boxes or brown bags, and to grab when you're on the run.
1½ cups all-purpose flour
1/3 cup firmly packed light brown sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon baking soda
1/8 teaspoon salt
½ cup mashed banana (about 1 medium)
½ cup fresh orange juice
¼ cup egg substitute
¼ cup unsweetened applesauce or 1 cup diced hulled strawberries
1 tablespoon olive or canola oil
2 teaspoons poppy seeds
Preheat the oven to 400°F. Lightly spray one 24-cup mini-muffin pan or two 12-cup mini-muffin pans with cooking spray. Set aside.
In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, baking soda, and salt. Make a well in the center.
Add the remaining ingredients to the well, whisking until the flour is just moistened but no flour is visible. Spoon the batter into the muffin cups.
Bake in the center of the oven for 12 to 13 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a cooling rack and let stand for 5 minutes. Invert the pan onto another cooling rack to remove the muffins. Serve warm or at room temperature. Refrigerate any remaining muffins in an airtight plastic bag for up to five days or freeze for up to two months.
Total Fat 1.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 0 mg
Sodium 130 mg
Carbohydrates 22 g
Fiber 1 g
Sugars 9 g
Protein 2 g
© 2011 American Heart Association, Inc.