2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
1/2 cup prune, pureed, or use baby food prunes
1/2 cup plain nonfat yogurt
2 tablespoons oil
1 tablespoon vanilla
2 cups bananas, mashed
1/2 cup banana, diced
5 egg whites
1/8 teaspoon cream of tartar
1/3 walnuts, finely chopped
4 cups all-purpose flour
1 tablespoon baking powder
Combine flour, baking powder, soda and salt, set aside. With a mixer, blend together 1-3/4 cups of the sugar, prune puree, yogurt, oil and vanilla. Fold in mashed and diced bananas. In a clean bowl with clean beaters, beat egg whites, and cream of tartar until whites are foamy. Gradually add remaining sugar, beating until whites form soft peaks. About 4 minutes. Gently fold whites into banana mixture, then fold in flour mixture until just blended. Don’t overmix or muffins will be tough. Line muffin pans with liners. Fill to top; evenly distribute walnuts over tops. Bake in 350 until muffins are just firm to the touch and edges are golden, about 25 minutes.
Makes 24 servings
Calories 191 Fat 1 g Carbs..41 g Sodium 226 mg Fiber..0 g.