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Listed in: Breakfast
4 large ripe bananas
1/3 cup (65 g) Sucanat, sugar, or xylitol
1 egg
1/3 cup (80 g) melted butter, Earth Balance (or other nonhydrogenated buttery spread), and/or applesauce (use any one or a blend of butter and applesauce)
1 teaspoon baking soda 1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups (188 g) whole-wheat pastry flour
Preheat the oven to 350°F (180°C, or gas mark 4). Spray a 12-muffin tin lightly with cooking oil.
Beat the bananas with a mixer until mostly smooth. Beat in the sweetener, egg, and butter/applesauce mix. Set aside.
In a separate bowl, whisk together the baking soda, baking powder, salt, and flour.
Pour the wet ingredients into the dry and mix gently until just combined. Spoon into the muffin tins and bake for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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