Low Fat Banana Walnut Muffins

Photo: flickr user Justin and Elise

Ingredients

4 cups All-purpose flour

1 tablespoon Baking powder

2 teaspoons Baking soda

1 teaspoon Salt

2 cups Sugar

1/2 cup Prunes, pureed, or use baby food prunes

1/2 cup Plain nonfat yogurt

2 tablespoons Oil

1 tablespoon Vanilla

2 cups Bananas, mashed

1/2 cup Bananas, diced

5 Egg whites

1/8 teaspoon Cream of tartar

Walnuts, finely chopped

Preparation

Combine flour, baking powder, soda and salt, set aside. With a mixer, blend together 1 3/4 cups of the sugar, prune puree, yogurt, oil and vanilla.

Fold in mashed and diced bananas. In a clean bowl with clean beaters, beat egg whites, and cream of tartar until whites are foamy. Gradually add remaining sugar, beating until whites form soft peaks. About 4 minutes.

Gently fold whites into banana mixture, then fold in flour mixture until just blended. Don't over mix or muffins will be tough. Line muffin pans with liners. Fill to top; evenly distribute walnuts over tops. Bake in 350 until muffins are just firm to the touch and edges are golden, about 25 minutes.

24 Servings.