Banana Muffins

Banana Nut Soy Muffins
• 1 1/2 cups enriched flour • 1/2 cup soy flour • 1/2 cup brown sugar • 1 tbsp baking powder • 1/8 tsp salt • 1 tsp cinnamon • 1 cup unflavored soy beverage • 1/2 cup (4 oz) egg substitute • 2 tbsp canola oil • 1 tsp vanilla • 1 ripe banana, diced • 1/2 cup raisins or chopped walnuts

Heat oven to 400 F. Spray 12 2-1/2 inch muffin pan cups with canola cooking spray. Combine dry ingredients (flour, sugar, baking powder, salt, and nutmeg) in a large bowl. Whisk wet ingredients (soy beverage, egg substitute, oil, and vanilla) together. Stir bananas and raisins or walnuts into dry ingredients until coated. Stir in wet ingredients until just combined; do not overstir. Spoon into pan cups and bake for 20 minutes or until toothpick inserted into center comes out clean. Cool in pan for 5 minutes. Remove from pan and serve. Makes 12 muffins.

Nutrients per serving

• Calories: 182 • Carbohydrates: 31g • Protein: 5g • Saturated fat: 0g
• Monounsaturated fat: 2g • Cholesterol: 0 • Fiber: 1g • Soy protein: 2g • Fat: 4g