Banana-Millet Muffins
Yield
12 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
whole-wheat flour
|
|
| ¼ | cup |
soy flour
plus 1 tbs |
*
|
| 2 | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
millet
|
|
| ½ | cup |
applesauce
|
|
| 2 | large |
liquid egg substitute
|
* |
| 2 | cups |
bananas
mashed over-ripe |
|
| ¼ | cup |
golden raisins
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
whole-wheat flour
|
|
| 59 | ml |
soy flour
plus 1 tbs |
*
|
| 1E+1 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
millet
|
|
| 118 | ml |
applesauce
|
|
| 2 | large |
liquid egg substitute
|
* |
| 473 | ml |
bananas
mashed over-ripe |
|
| 59 | ml |
golden raisins
|
|
Directions
Preheat oven to 350℉ (180℃) . In a large bowl, mix together flours, baking soda, salt, and millet. Set aside.
In blender, purée on high speed the applesauce, egg or equivilent, bananas and raisins. Add wet stuff to dry, moisten evenly.
Spoon batter into non-stick 12 muffin tin deviding evenly and bake 40 to 50 minutes at 350℉ (180℃) or until browned.
Remove muffins from pan, cool to room tempeerature.
Wrap and chill. Or eat on the spot.
