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Add a photoServings: 12
Ingredients
- 4 c. all-purpose flour
- 1 Tbsp. baking pwdr
- 2 tsp baking soda
- 1 tsp salt
- 2 c. sugar
- 1/2 c. prunes * see note
- 1/2 c. plain nonfat yogurt
- 2 Tbsp. oil
- 1 Tbsp. vanilla
- 2 c. banana mashed
- 1/2 c. banana diced
- 5 lrg egg white
- 1/8 tsp cream of tartar
- 1/3 x walnuts finely minced
Directions
- *Pureed(use jarred baby food)
- 1. Combine flour, baking pwdr, soda and salt, set aside.
- 2. With a mixer, blend together 1 3/4 c. of the sugar, prune puree, yogurt, oil and vanilla. Mix in mashed and diced bananas.
- 3. In a clean bowl with clean beatersm beat egg whites, and cream of tarteruntil whites are foamy. Gradually add in reamining sugar, beating till whitesform soft peaks. About 4 min.
- 4. Gently fold whites into banana mix, then mix in flour mix untiljust blended. Do not overmix or possibly muffins will be tough.
- 5. Line muffin pans with liners. Fill to top; proportionately distribute walnuts over tops. Bake in 350 till muffins are just hard to the touch and edges are golden brown, about 25 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 12 servings | |
| Calories 381 | |
| Calories from Fat 46 | 12% |
| Total Fat 5.19g | 6% |
| Saturated Fat 1.13g | 5% |
| Trans Fat 0.06g | |
| Cholesterol 88mg | 29% |
| Sodium 753mg | 31% |
| Potassium 249mg | 7% |
| Total Carbs 76.8g | 20% |
| Dietary Fiber 2.4g | 8% |
| Sugars 40.26g | 27% |
| Protein 7.71g | 12% |
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