Low-Fat Pineapple-Banana and Raisin Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 5 |
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These muffins are very moist because of the pineapple chunks and banana. I used Pineapple Banana Loaf as a base, and made a LOT of substitutions so I figured I'd go ahead and post this! Thanks Katherine in Alberta for a good base recipe for me. Ingredients:
1 cup all-purpose flour |
1 cup whole wheat flour |
1 cup old fashioned oats |
1 cup splenda sugar blend for baking |
1/2 cup splenda brown sugar blend |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
1 cup pineapple chunks in juice |
3/4 cup egg beaters egg substitute |
2/3 cup oil |
1/3 cup unsweetened applesauce |
1/4 cup unsweetened applesauce |
2 cups mashed bananas |
1 cup raisins |
2 teaspoons vanilla |
Directions:
1. Combine all dry ingredients.
2. Beat together remaining ingredients in a large bowl until well blended.
3. Add dry ingredients to wet, stirring until just combined.
4. Spoon into greased muffins cups, filling them until almost full.
5. Bake at 350 for 20 minutes.
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