Cinnamon Banana Splenda Muffins

About a year ago, my dad asked me to make him some baked goods with egg whites, Splenda and Soy Flour.  After half dozen not so great attempts, I concluded that whole wheat flour would just have to do and still be better than full fat, full carb versions. 

 

Fast forward to today, and our return from a family adventure to Bass Lake, CA.  Bananas...lots of brown bananas.  Too many to just "toss."

I planned on banana bread, but was out of white sugar, so switcharoo, and we get whole wheat, splenda and egg white muffins! They are tasty and 18 month old H approved!



Cinnamon Banana Splenda Muffins

• 1/2 cup butter (you could use apple sauce but it will stick to paper liners)
• 1 cup Splenda
• 1 tsp vanilla
• 1/3 cup Liquid Egg Whites
• 2 cups whole wheat flour
• 1 tsp baking soda
• 1/2 tsp Cinnamon
• 3 nasty bananas

Preheat oven to 350, put liners in muffin pan.  Mix butter, splenda, vanilla and egg whites in a bowl.  Sift in flour, baking soda and Cinnamon.  Add 3 smashed nasty bananas and mix well.  If your batter is dry add a little milk. 

Scoop into muffin liners, makes about 16.  Bake at 350 for 18 minutes.