Name: Low Fat Banana Walnut Muffins
Ingredients: 4 c. All-purpose flour; 1 Tbsp. Baking pwdr; 2 tsp Baking soda; 1 tsp Salt; 2 c. Sugar; 1/2 c. Prunes, pureed, or possibly use baby food prunes; 1/2 c. Plain nonfat yogurt; 2 Tbsp. Oil; 1 Tbsp. Vanilla; 2 c. Bananas, mashed; 1/2 c. Bananas, diced; 5 x Egg whites; 1/8 tsp Cream of tartar; 1/3 x Walnuts, finely minced

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Servings: 1

Ingredients

4 c. All-purpose flour
1 Tbsp. Baking pwdr
2 tsp Baking soda
1 tsp Salt
2 c. Sugar
1/2 c. Prunes, pureed, or possibly use baby food prunes
1/2 c. Plain nonfat yogurt
2 Tbsp. Oil
1 Tbsp. Vanilla
2 c. Bananas, mashed
1/2 c. Bananas, diced
5 x Egg whites
1/8 tsp Cream of tartar
1/3 x Walnuts, finely minced

Directions

Combine flour, baking pwdr, soda and salt, set aside. With a mixer, blend together 1 3/4 c. of the sugar, prune puree, yogurt, oil and vanilla.
Mix in mashed and diced bananas. In a clean bowl with clean beaters, beat egg whites, and cream of tartar till whites are foamy. Gradually add in remaining sugar, beating till whites form soft peaks. About 4 min.
Gently fold whites into banana mix, then mix in flour mix till just blended. Do not overmix or possibly muffins will be tough. 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.
24 Servings.