my Banana Muffins

1  cup		all-purpose flour
1/2  cup		whole wheat flour
3/4  cup		granular sucrolose sweetener (such as Splenda®)
1-1/4  teaspoons		baking powder
1  teaspoon		baking soda
1  teaspoon		ground cinnamon
2		egg whites
1  cup		mashed ripe banana
1/4  cup		applesauce

Tip: Click on the ingredient links to learn the nutritional information for all the my Banana Muffins ingredients. The serving size for any ingredient in my Banana Muffins may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners.
In a large bowl, stir together the flour, sugar substitute, baking powder, baking soda, and cinnamon. In a separate bowl, mix together the egg whites, mashed banana and applesauce. Add the wet ingredients to the dry, and mix until just blended. Fill prepared muffin cups 3/4 full.
Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow muffins to cool in the pan over a wire rack for a little while before tapping them out of the pan.