Banana Apple Muffins
by Tamara Wilhite
This recipe is high on taste, low on everything you don’t want! Healthy living and time for life often seem to conflict. Then I found a baking recipe that was fast and healthy.
Ingredients:
• 3 pouches of low fat banana nut muffin mix. I use Martha White low fat but any lower sugar / low fat or organic baking mix pouch without the extra junk will do. (I prefer to bake in volume, and this mix does freeze)
• 1 can of organic light apple pie filling (no sugar added variety).
• 1 scoop of egg white powder
• 1 ½ cups of water
• 2 spoonfuls of cinnamon
Directions:
1. Dice the pie filling so that they are a small enough to mix into the muffin mix. For the adventurous, dice your own apples and add 1 extra cup of water and extra half scoop of egg white powder. (You need the extra water and egg power to act as glue, whereas the apple pie mix helps hold the muffins together.)
2. Mix ingredients in bowl. Add the water.
3. Pour mix into a baking pan.
4. Set the oven on the temperature per the instructions on the muffin mix, but add an extra 5 minutes to the bake time.
5. Bake and relax.
6. Take out to cool, then enjoy.
This provides low fat, low sugar muffins with real fruit and a full blast of taste. And, unlike muffins including bananas, these muffins are easily frozen for future breakfasts or on the go snacks.
