1:00 hour
Cereals/Grains
Preheat oven to 375 degrees.
3 very ripe bananas (about 1 1/2 cups puree)
1/2 cup apple juice, frozen concentrate
2 tablespoons apple juice, frozen concentrate
1 tablespoon orange juice, frozen concentrate
2 tablespoons vegetable oil
1 teaspoon fresh lemon juice
1 1/4 cups whole-wheat flour
3/4 cup wheat germ
1 1/2 teaspoons ground cinnamon
2 teaspoons baking powder
3/4 cup raisins or chopped dates
1/2 cup walnuts -- coarsely chopped
2 egg whites
Makes 18
Process the bananas, juice concentrates, oil, and lemon juice in a blender until smooth. Combine
the flour, wheat germ, cinnamon, and baking powder in a mixer bowl.
Stir the banana mixture into the dry ingredients to make a thick batter; then stir in the raisins and
walnuts.
Beat the egg whites until stiff. Gently fold into the batter.
Spoon the batter into 18 muffin cups coated with vegetable cooking spray. Bake for 20 to 25
minutes. Remove from the tins immediately.
2 muffins = 1 1/2 Whole-Grain servings; 1 Other Fruit serving.
Cereals/Grains
Preheat oven to 375 degrees.
3 very ripe bananas (about 1 1/2 cups puree)
1/2 cup apple juice, frozen concentrate
2 tablespoons apple juice, frozen concentrate
1 tablespoon orange juice, frozen concentrate
2 tablespoons vegetable oil
1 teaspoon fresh lemon juice
1 1/4 cups whole-wheat flour
3/4 cup wheat germ
1 1/2 teaspoons ground cinnamon
2 teaspoons baking powder
3/4 cup raisins or chopped dates
1/2 cup walnuts -- coarsely chopped
2 egg whites
Makes 18
Process the bananas, juice concentrates, oil, and lemon juice in a blender until smooth. Combine
the flour, wheat germ, cinnamon, and baking powder in a mixer bowl.
Stir the banana mixture into the dry ingredients to make a thick batter; then stir in the raisins and
walnuts.
Beat the egg whites until stiff. Gently fold into the batter.
Spoon the batter into 18 muffin cups coated with vegetable cooking spray. Bake for 20 to 25
minutes. Remove from the tins immediately.
2 muffins = 1 1/2 Whole-Grain servings; 1 Other Fruit serving.
