Wholemeal Apple and Banana Muffins

• 2 cups wholemeal self-rising flour
• 2 teaspoons ground cinnamon
• 12 cup Equal sugar substitute
• 2 ripe bananas, mashed
• 1 apple (granny smith or royal gala, cored, peeled and coarsely grated)
• 60 g low-fat butter, melted, cooled
• 3 egg whites, lightly whisked
• 12 cup unsweetened apple juice

1. Preheat oven to 180C Line a 12 hole, 80ml (1/3 cup) capacity muffin pan with paper muffin cases or spray with cooking oil.
2. In a large bowl mix flour, cinnamon and Splenda until combined.
3. Combine banana, apple, spread, egg whites and apple juice in a bowl.
4. Add to dry ingredients.
5. Use a metal spoon to fold together until just combined (don't over mix).
6. Spoon mixture evenly into prepared pan.
7. Bake for 20 minutes or until cooked.
8. Stand for 2 minutes before turning out onto a wire rack to cool.

wholemeal selfrising, ground cinnamon, equal sugar substitute, bananas, apple, lowfat butter, egg whites, apple juice

Taken from www.food.com/recipe/wholemeal-apple-and-banana-muffins-176076 (may not work)