- 1/2 cup granulated sugar (may use sugar substitute instead)
- 1/2 cup whipped butter (may substitute any trans-fat free tub spread of choice)
- 2 egg whites
- 3 bananas, mashed (about 1.5 cups)
- 1/4 cup water
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/2 cup barley flour (may substitute oat flour)
- 1/2 cup ground flax seed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
For only 180 calories per muffin, you’ll get great taste, 4 grams of soluble fiber and 0 grams saturated fat. A muffin works well as an on-the-go snack . . . or enjoy one warm, out of the oven, with scrambled eggs for breakfast.
- Prep time
- Total Time
Preheat the oven to 350°F. Line the cups of a 12-cup muffin pan with paper liners.
In a large bowl, mix the sugar or sugar substitute and margarine. Add the egg whites, one at a time, mixing well after each addition. Stir in the banana, water, almond extract, and vanilla. Add the flour, flaxseed, baking powder, baking soda, and cinnamon. Stir until the flour is just combined, but do not overmix.
Fill each muffin cup half full with the batter. Bake 13 to 16 minutes, until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted in the center. Turn the muffins out on a wire rack to cool. Once cooled, the muffins can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month.
IBS sufferers take note: This recipe is suitable for constipation-predominant IBS and diarrhea-predominant IBS.