3/4 c All-purpose flour
1 1/2 ts Baking powder
3/4 c Sugar
3/4 ts Ground cinnamon
1/2 c Egg substitute
3 tb Water
1 tb Vegetable oil
1 ts Vanilla extract
1 md Banana, mashed
Powdered sugar
Place paper baking cups in muffin pan, and coat with vegetable cooking
spray. Combine flour and next 3 ingredients in a large bowl. Whisk together
egg substitute and next 3 ingredients. Stir in banana. Add to dry
ingredients, stirring just until moistened. Spoon into baking cups, filling
two-thirds full.
Bake at 350 for 25 minutes or until a wooden pick inserted in center comes
out clean. Remove from pans immediately, and cool on a wire rack. Dust with
powdered sugar.
Per cupcake: Calories 153, Fat 1.9g.
Yields
8 Servings