Nicole Amazing Banana Muffins II

Name: Nicole Amazing Banana Muffins II
Total time: 1320 s
Yield: 54 mini muffins
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 cups granulated sucrose (Splenda in yellow bag); 2 teaspoons baking soda; 1/2 teaspoon salt; 15 ounce can black beans, drained and rinsed well; 2 eggs or (3 egg whites to make fat-free); 1 cup unsweetened applesauce, divided; 6 over-riped bananas; 1/2-1 cup nuts of choice (optional); 1/4-1/2 cup raisins or cranberries (optional)

LDS Sister Nicole Hall 13619 @cook_20842435

low-fat, high fiber, diabetic muffins. Per muffin: 54 cal. 51 % less, 1.3g fat 71% less, 9.6g carb 43% less, 1.1g fiber 110% more, 1.9g sugar 89% less, 1.6g pro. 20% more

LDS Sister Nicole Hall 13619 @cook_20842435

low-fat, high fiber, diabetic muffins. Per muffin: 54 cal. 51 % less, 1.3g fat 71% less, 9.6g carb 43% less, 1.1g fiber 110% more, 1.9g sugar 89% less, 1.6g pro. 20% more

Saved

Ingredients

15 - 22 minutes

54 mini muffins

dry ingredients:
3 cupsall-purpose flour
2 cupsgranulated sucrose (Splenda in yellow bag)
2 teaspoonsbaking soda
1/2 teaspoonsalt
Wet ingredients:
15 ouncecan black beans, drained and rinsed well
2eggs or (3 egg whites to make fat-free)
1 cupunsweetened applesauce, divided
OTHER:
6over-riped bananas
1/2-1 cupnuts of choice (optional)
1/4-1/2 cupraisins or cranberries (optional)

Saved

Steps

15 - 22 minutes

1

Mix all the dry ingredients in bowl and set aside.
2

Open black beans and put in strainer and rinse well with cold water.
3

Pour applesauce and cracked eggs into blender. Add strained black beans (step 2) into blender. Blend until black beans are small in size and incorporated into wet mixture.
4

Peel bananas and put into ziplock bag, taking the extra air out of bag. Squish the bananas until texture of mashed potatoes and no large pieces are left. Add to dry ingredients.
5

Add the blender mixture into the dry ingredients and stir until all mixed together. Remember to scrape the blender with a rubber spatula or spoon to get all the wet mixture. BEWARE of the sharp blade
6

If adding fruit and/or nuts, add into mixture now. and stir well
7

Spray pan with butter and using cookie scoop (1 1/2 tablespoon or 1/8 cup measuring cup), put level scoop into each muffin tin and bake 15-22 minutes in 350 preheated oven.
8

Muffins are done when they begin to brown and a toothpick inserted into middle pan in the middle of the muffin comes out clean
9

Wait 1-2 minutes and then remove muffins and place on side to prevent soggie muffins later.
10

After cooked, place in ziplock bags or other container to keep free of moisture and place in refrigerator