Banana Crumb Muffins

• FOR THE MUFFINS:
• 1/2 cups Soy Milk (or Any Other Milk)
• 1-1/2 teaspoon Vinegar
• 1-1/2 cup Whole Wheat Flour
• 1/2 cups Wheat Bran
• 1 Tablespoon Baking Powder
• 1 teaspoon Baking Soda
• 3 whole Ripened Bananas, Mashed
• 1/4 cups Unsweetened Applesauce
• 1-1/2 teaspoon Vanilla Extract
• 1/2 cups Splenda Granulated Sugar
• 1/4 cups Splenda Brown Sugar Blend
• FOR THE TOPPING:
• 1 teaspoon Dairy-free Margarine
• 1 teaspoon All-purpose Flour
• 1/2 teaspoons Ground Cinnamon
• 2 Tablespoons Splenda Brown Sugar Blend

1. Preheat oven to 350 F. Lightly coat a 12-cup muffin tray with dairy free cooking spray. Do not use paper liners. Set aside.
2. Combine soy milk and vinegar in a glass cup and set aside. Combine topping ingredients in a bowl and set aside.
3. In a medium size bowl combine flour, wheat bran, baking powder and baking soda. Set aside.
4. In a separate bowl, combine mashed bananas, applesauce and vanilla. Add Splenda sugars and stir with a rubber spatula until well incorporated. Add dry ingredients and stir to moisten. Add soy milk mixture. Stir with a rubber spatula until ingredients come together. Do not over mix. A few lumps are fine.
5. Pour batter into prepared tray and then sprinkle the topping over the top. Bake for 25 to 30 minutes or until a toothpick inserted in the centre comes out clean. Cool in pan for 10 minutes, then turn out unto a wire rack to cool completely.
6. Nutritional Info per muffin:
7. Calories 116.87, Total Fat 0.82g, Total Carbohydrates 25.93g, Fiber 2.37g, Sugar 4.1g, Protein 2.61g

muffins, soy milk, vinegar, whole wheat flour, bran, baking powder, baking soda, bananas, ubc, vanilla, splenda, ubc, margarine, allpurpose, ground cinnamon, splenda brown sugar

Taken from tastykitchen.com/recipes/breads/banana-crumb-muffins-2/ (may not work)