Almost Non-fat Banana Bread Muffins

Perhaps the saddest observation of all is that the spending habits of people in the church differ little from those of the world. The lifestyles of most professing Christians are not substantially different from anyone else’s. Too many in the church have adopted the world’s indulgent attitude toward money. Almost every form of materialistic extravagance and excess has found its way into the fellowship of believers. It is as if the church has forgotten Jesus’ mandate to invest in eternity.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs, Dairy		Digest, Fatfree, Feb95	1	Servings

INGREDIENTS

1/4	c	Unsweetened applesauce
2	T	Lite preserves or
		Fruit-based jam
1		Egg replacer equal to 1 egg
		reconstituted to liquid
2		To 3 mashed very ripe
		Bananas
3	T	Soy milk
2	t	White vinegar
2	c	Whole wheat flour
2	t	Wheat gluten
1/2	t	Baking powder
1/4	t	Baking soda
1	pn	Salt

INSTRUCTIONS

Add dry ingredients to the batter, mixing well.  Stir in 1/4 C  raisins
or date pieces (found in the bulk bins at some health food  stores).
Fill cupcake size muffin tins 3/4 full.  (Batter is very  thick.)  Bake
30 minutes at 350 degrees, until top is brown and has a  hard crust.
Cool slightly, then remove from tins. Makes 12. This is a  great recipe
to double or triple, depending on how many ripe bananas  you have.
These freeze beautifully and can be popped in the oven or toaster  oven
at 350 degrees for about 15 minutes to give them that fresh  baked
feel, if desired.  I use a nonstick muffin pan but I just picked up
some cushionaire  muffin tins and find the breads came out lighter now.
I do NOT spray  the tins with any Pam.  Nutritional analysis per muffin
based on the 1/4 cup sugar recipe:  calories  125 fat .684 gr (less
than 1%) sodium 6.33 mg protein 2.684  gr fiber     3.599 gm  Source:
My banana bread recipe, adapted from ideas I got from this  great list
(thanks, Michelle!) and from Neal Pinckney's book, Healthy  Heart
Posted by "Natalie Frankel" <Natalie.Frankel@mixcom.com> to the
Fatfree Digest [Volume 15 Issue 12] Feb. 12, 1995.  Individual recipes
copyrighted by originator. FATFREE Recipe  collections copyrighted by
Michelle Dick 1995. Formatted by Sue Smith,  SueSmith9@aol.com using
MMCONV. Archived through kindness of Karen  Mintzias, km@salata.com.
1.80Ã¡  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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“When God ordains, He sustains.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1064 Calories From Fat: 33 Total Fat: 3.8g Cholesterol: 0mg Sodium: 881.8mg Potassium: 814.2mg Carbohydrates: 228.3g Fiber: 10.5g Sugar: 23.3g Protein: 27.9g