Between the bananas, the whole wheat, and the light touch of sweetness, these muffins are practically an edible lullaby.
2 cups whole-wheat pastry flour
1/2 teaspoon salt
1 tablespoon baking powder
2 large, very ripe bananas
1/3 cup applesauce
1/4 cup honey
1/2 cup milk or soymilk
Preheat oven to 350°F. In a large bowl, combine the flour (make sure it’s whole-wheat pastry flour or you’ll produce golf balls, not muffins), salt, and baking powder. In a blender, puree the bananas; add the applesauce, honey, and milk. Blend well. Pour the banana mixture into the dry ingredients and stir until just moistened. Line muffin tins with paper muffin cups and pour in batter. Bake 30 minutes or until tops are lightly brown and slightly springy. Makes 12 low-fat muffins.
Per serving: 119 calories; 1g fat; 2.5g protein; 27g carbohydrate; 10g sugar; 133mg sodium; 3g fiber; 35mg magnesium
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