Low-Cal Banana Muffins / Cupcakes

• 2 12 cups all-purpose flour
• 1 12 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 teaspoons Benefiber fiber supplement (optional)
• 34 cup Splenda Sugar Blend for Baking or 1 12 cups sugar
• 12 cup butter, softened (1 stick)
• 1 cup ripe banana, mashed
• 23 cup low-fat buttermilk (or 2/3 cup milk mixed with 1 tsp. white vinegar to make sour milk)
• 12 cup egg substitute or 2 eggs, beaten
• 1 teaspoon pure vanilla extract
• 1 pinch cinnamon
• 14 cup semi-sweet chocolate chips (optional)

1. Preheat oven to 350.
2. Line two 12-cup muffin tins with cupcake papers.
3. Sift the flour, baking powder, baking soda, salt and Benefiber, if using, into a large mixing bowl.
4. Sift in the Splenda baking blend (or sugar).
5. Add the softened butter and mashed banana.
6. Using an electric mixer, beat on low for 2-3 minute or until somewhat blended.
7. Add the buttermilk (or sour milk), egg substitute, vanilla and cinnamon.
8. Beat on high until well-blended.
9. The batter will be thick and smooth.
10. Fold in chocolate chips, if using.
11. Spoon the batter evenly into the cupcake liners, to about 2/3 full.
12. Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean.
13. Let cool before frosting, if you're going to do that.
14. Can be frozen for 1-2 months.
15. Nuke on low power on a paper towel to reheat.

flour, baking powder, baking soda, salt, benefiber fiber, splenda sugar, butter, banana, lowfat buttermilk, egg substitute, vanilla, cinnamon, semisweet chocolate chips

Taken from www.food.com/recipe/low-cal-banana-muffins-cupcakes-319353 (may not work)