1 1/2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 egg whites
2 medium bananas, mashed
1/3 cup dark corn syrup
1/4 cup nonfat milk
Preheat oven to 400°F. Spray a 12-cup muffin tin with vegetable cooking spray.
In a medium bowl, combine flour, sugar, baking powder, salt and cinnamon; set aside.
In a large bowl, using a wire whisk, beat egg whites lightly. Stir in bananas, corn syrup and milk. Gently add flour mixture to bananas and stir until blended. Spoon into prepared muffin tins, filling each 2/3 full.
Bake for 20 to 25 minutes, or until center is set. Cool in pan for 5 minutes. Remove and cool on a wire rack.
makes 1 dozen muffins.