Banana Breakfast Muffins

    From Better Eating For Life, Step One: Eat Whole Grains

    Makes 1 dozen

    • 2½ cups whole-wheat flour
    • ½ tsp. salt
    • 1 tsp. baking soda
    • 2 tsp. baking powder
    • 1/3 cup powdered milk
    • ¼ cup honey
    • 3 mashed ripe bananas
    • 2 Tbs. vegetable oil
    • 1½ cups water

    Preheat oven to 400ºF. Spray a 12-cup muffin tin with cooking spray or place a muffin cup liner in each muffin cup. Gently stir whole-wheat flour and then spoon into measuring cup, leveling with a knife. In a medium bowl, mix together the dry ingredients. Set aside. In a separate large bowl, blend the honey and bananas, then stir in the oil and water, beating until smooth. Add the dry ingredients, stirring just until blended. Fill muffins cups about 2/3 full. Bake for 25 minutes, or until a wooden toothpick or skewer comes out clean.

    Nutrition Information Per muffin: 160 calories, 4 g protein, 3 g fat, 32 g carbohydrate, 190 mg sodium, less than 0.5 mg cholesterol