They taste pretty good warm with a tiny smear of Brummel & Brown spread. I might try the recipe again with a fruit other than banana.
Ingredients:
2 cups whole wheat flour
1/2 cup Splenda
2 teaspoons baking powder
1 teaspoon baking soda
1 cup low-fat vanilla yogurt
1/4 cup skim milk or fat free buttermilk
2 tablespoons canola oil
1 cup mashed banana
Preheat the oven to 350 degrees. Combine the flour, splenda, baking powder, and baking soda in a large bowl and stir together. Add the remaining ingredients. Stir together until well-blended, but don't overdo it. The batter will not be thin like pancake batter, but more of a medium-thick consistency. If it seems too stiff or dry, add a little bit more milk. Divide the batter between 12 muffin cups (use cupcake papers to avoid having to grease the pan). The batter will not pour, but will need to be scooped into the muffin cups. Bake at 350 degrees for 20-25 minutes, or until the tops are golden brown and a knife/toothpick inserted into the center comes out clean.
Nutrition Information for one muffin: 115 calories, 20g carbs, 3g fiber, 3g fat, and 4g protein.
