Sugar Spot Banana Muffins

Those tiny brown spots on ripe bananas are called sugar spots; fruits that have them make the sweetest muffins. Vegetable oil makes these muffins tender and keeps them from becoming dry.

Yield: 12 servings (serving size: 1 muffin)

Ingredients

• 2/3  cup  packed light brown sugar
• 1/4  cup  vegetable oil
• 1  large egg
• 1  large egg white
• 3/4  cup  mashed ripe banana
• 1/3  cup  fat-free milk
• 1 1/3  cups  all-purpose flour (6 ounces)
• 2/3  cup  honey-crunch wheat germ
• 1 1/2  teaspoons  baking powder
• 1/4  teaspoon  baking soda
• 1/4  teaspoon  salt
• Cooking spray

Preparation

Preheat oven to 350°.

Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Add banana and milk; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking powder, baking soda, and salt in a medium bowl, stirring well with a whisk. Add to sugar mixture; beat just until moist.

Spoon batter evenly into 12 muffin cups coated with cooking spray. Bake at 350° for 22 minutes or until muffins spring back when touched lightly in center. Cool in pan 5 minutes on a wire rack; remove from pan. Place muffins on wire rack.

Nutritional Information

Calories:

183 (28% from fat)

Fat:

5.7g (sat 0.9g,mono 1.3g,poly 3.1g)

Protein:

4.3g

Carbohydrate:

30g

Fiber:

1.4g

Cholesterol:

18mg

Iron:

1.6mg

Sodium:

155mg

Calcium:

61mg