Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Banana | 1 medium (118g) | 105 |
| Egg | 1 large egg (50g) | 78 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- mix together
- 1/4 cup unsweetened applesauce
- 2 tbsp lite preserves or
- fruit-based jam
- beat in
- 1 egg replacer equal to 1 egg
- (reconstituted to liquid)
- stir in
- 2 to 3 mashed very ripe
- bananas
- 3 tbsp soy milk
- 2 tsp white vinegar
- sift together
- 2 cup whole wheat flour
- 2 tsp wheat gluten
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 pinch salt
- =
Directions
Add dry ingredients to the batter, mixing well. Stir in ¼ c raisins or date pieces (found in the bulk bins at some health food stores). Fill cupcake size muffin tins ¾ full. (batter is very thick). Bake 30 minutes at 350 degrees, until top is brown and has a hard crust. Cool slightly, then remove from tins. Makes 1This is a great recipe to double or triple, depending on how many ripe bananas you have. These freeze beautifully and can be popped in the oven or toaster oven at 350 °F for about 15 minutes to give them that fresh baked feel, if desired. I use a nonstick muffin pan but i just picked up some cushionaire muffin tins and find the breads came out lighter now. I do not spray the tins with any pam. Nutritional analysis per muffin based on the ¼ cup sugar recipe: calories 125°Fat .684 gr (less than 1%) sodium 6.33 mg protein 2.684 gr fiber 3.599 gm