Low Fat Banana Walnut Muffins

• 4 cups all purpose flour
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups sugar
• 1/2 cup prunes pureed, or use baby food prunes
• 1/2 cup nonfat yogurt Plain
• 2 tablespoons oil
• 1 tablespoon vanilla
• 2 cups bananas mashed
• 1/2 cup bananas diced
• 5 egg whites
• 1/8 teaspoon cream of tartar
• walnuts finely chopped

1. 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.
2. 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.
3. Gently fold whites into banana mixture, then fold in flour mixture until just blended. Don't over mix 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.

flour, baking powder, baking soda, salt, sugar, prunes pureed, nonfat yogurt, oil, vanilla, bananas mashed, bananas diced, egg whites, cream of tartar, walnuts

Taken from www.yummly.com/recipe/Low-Fat-Banana-Walnut-Muffins-1664743 (may not work)