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!
Always reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried.