1 pkg. banana cake mix
3 med. bananas
¾ c. FF egg substitute
½ c. no sugar added apple sauce
1 c. All-Bran w/extra fiber
¾ c. water
¼ c. chopped walnuts
Preheat oven to 350 degrees F. Mash bananas in a medium/large bowl with a blender. Mix in egg substitute and apple sauce, until blended. In a 2 c. measuring cup mix the All-Bran fiber with the water. Using a spatula, add the fiber into the blended mixture. Next pour in the banana cake mix and blend batter for two minutes on medium speed.
Using a spatula, stir in walnuts. Let batter set for about 5 minutes. Meanwhile, spray (2) 12-up muffin tins with cooking spray. Fill each muffin cup at least halfway full.
Bake for about 20-25 minutes, until a toothpick comes out completely clean in the center. Allow to completely cool and enjoy!
Karen’s Note: Want a great dessert idea using fruit and fat free Cool Whip?
Just slice each “nutty” banana muffin needed in half and place on a dessert plate.
Next top with sweetened bite size fresh strawberries and top with Cool Whip.
Viola! A really nice dessert to eat and enjoy!