I think I have another banana type recipe posted, but these muffins were delicious. I only like to eat bananas with no brown spots so we always seem to have spotty bananas sitting around, and instead of tossing them in the trash I usually trying making them into banana bread. I just stumbled onto these muffins from my Healthy Cooking magazine. These hit the spot. I think Andy wanted me to post this so we wouldn't lose it :o)
1 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup packed brown sugar
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/3 cups mashed ripe bananas (I used about 3 1/2 medium bananas and I didn't measure but it looked closer to 2 cups)
1 egg
2 Tbsp canola oil
2 Tbsp unsweetened applesauce
Streusel:1/4 cup packed brown sugar
2 tbsp toasted wheat germ
1/8 tsp ground cinnamon
1 Tbsp cold butter
2 Tbsp. finely chopped walnuts
1. In a large bowl, combine the flours, brown sugar, baking powder, baking soda and salt. In another bowl, beat the bananas, egg, oil and applesauce until well blended. Stir into dry ingredients just until moistened.
2. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For streusel, combine the brown sugar, wheat germ and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter.
3. Bake at 375 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
1 muffin equals 203 calories, 6g fat, 2g fiber, 4g protein.