Low Fat Banana Muffins

These muffins can be made days in advance as they will keep for several days in the refrigerator. They make a perfect low fat snack or a quick breakfast.

• 1 cup all purpose flour
  
• 2 tblsp flaxseed meal
  
• 2 tsp ground cinnamon
  
• 1/2 tsp salt
  
• 1/4 tsp ground cloves
  
• 3 ripe bananas (mashed)
  
• 1 egg
  
• 2 tblsp apple sauce
  
• 3/4 cup whole wheat flour
• 2 tblsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground ginger
• 1/2 tsp allspice
• 1 cup skim milk
• 2 tblsp light butter, softened
• 3/4 cup granulated sugar

Now the steps.

1. Preheat oven to 350 and either coat a 12 cup muffin tray with cooking spray, or use foil muffin cups.
2. In a bowl, sift together all the dry ingredients.
3. In a separate bowl, beat the sugar, butter and apple sauce till light and fluffy. Add the egg, milk and bananas. Gradually add in the dry ingredients. Beat just till combined.
4. Fill each muffin cup 2/3 full with the batter. Bake for 18 to 20 minutes or until a wooden pick inserted in the centre comes out clean. Cool in pan for about 10 minutes. Remove each muffin from the pan and cool completely on a wire rack.

If you don't like bananas, use 1 cup of canned pumpkin or yams, shredded carrots or zucchini or finely chopped apples. Your options are endless so be creative...