Yield:

24 Servings

Ingredients:

 4  c  All-purpose flour 
 1  tb  baking powder 
 2  ts  baking soda 
 1  ts  salt 
 2  c  sugar 
 1/2  c  prunes; pureed 
 1/2  c  Plain nonfat yogurt 
 2  tb  Oil 
 1  tb  vanilla 
 2  c  bananas; mashed 
 1/2  c  bananas; diced 
 5   egg white 
 1/8  ts  Cream of tartar 
 1/3   walnuts; finely chopped 

Preparation for Low Fat and Healthy Banana walnut muffins Recipe:

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.

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