How Low Can You Go?

Since my last post, I must confess I have spent much time wandering around the kitchen, scheming, with just one thought in my head. What else can I make low fat?

 Today I meandered in and glanced at the counter. There, in all of its glory, was a bunch of overly ripe bananas. By jing!

 Banana bread, in this house, lasts about five minutes. Alright, alright. Four minutes. Once that bad boy is cool enough to not burn the top three layers of skin from the inside of your mouth, it's fair game. My kids alone could eat an entire loaf. I suppose I should consider that a compliment... though I don't feel that warm and fuzzy feeling when I have dreams of banana bread for breakfast the next day, only to realize it is long gone.

But back to the kitchen counter and the overly ripe bananas.

How can I protect my latest recipe challenge from being inhaled by the residents of my abode? How can I keep them around long enough to examine the texture, moistness, taste? MUFFINS. Leave some out, freeze some. By jing times two!

I feverishly set to work, mumbling under my breath the ingenious substitutions I would cleverly use, all the while absolutely certain I had no idea what I was doing or whether it would even remotely resemble anything banana or muffin-like. (What? Did y'all think I just strutted into the kitchen, threw things together and instantly created a masterpiece? HA.)

These little muffins are sweet... and I mean that in the "dear little puffs of banana-ness" way... not the "my teeth hurt, use less sugar" way. I used half Stevia, half sugar. If you are not on the Stevia boat, feel free to use your own substitute or just use all sugar.

 Well, I'm off. I think I may have managed to hide one of the non-frozen muffins well enough to actually be able to sit down with a cup of tea and enjoy it. One can only hope!

Low Fat Gluten Free Banana Muffins

2 cups Pamela’s flour (if you use another gf flour mix, add another Tbsp of baking powder and a 1/4 tsp baking soda)
1 Tbsp baking powder
2 cups mashed banana
¼ cup sugar
¼ cup Stevia
4 egg whites, slightly beaten
1 tsp vanilla
½ cup unsweetened applesauce 

Preheat oven to 350 degrees. Spray 18 muffin cups with non-stick spray.

Combine flour and baking powder in a medium bowl. Set aside.

Mix together banana, sugar, Stevia, whites, vanilla and applesauce in a small bowl. Add to dry ingredients. 

Fill cups 2/3 full. Bake for 18-20 minutes.