1 teaspoon vanilla flavoring
1/4 cup sugar
1/2 cup applesauce
1 1/2 tablespoons canola oil
1/2 teaspoon ground cinnamon
1 cup whole wheat flour
1 cup all-purpose unbleached white flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 egg substitutes (I use Ener-G Egg Replacer)
1) Preheat oven to 350 degrees Fahrenheit and place baking cups into 2 muffin tins. You can grease the tins, but it will add a bit more fat to the muffins.
2) In a large bowl, mash up your bananas. I like to use the really ripe ones up before they go bad. Then mix in the sugar, applesauce, canola oil, and egg-replacer. Combine and then add the dry ingredients. Mix together until just combined.
3) Fill cups about 3/4 full and bake the muffins for about 15 minutes. Allow to cool and then enjoy! I think they taste amazing!
Source of recipe: I've tried many different banana muffin recipes, but none were fast, easy, and low fat. So I decided to develop my own version since I'm trying to bake more low-fat recipes.