Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1½ cups all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon ground ginger
¼ teaspoon baking soda
¼ teaspoon salt
1 cup mashed ripe bananas (2 to 3 medium)
½ cup fat-free milk
⅓ cup packed brown sugar (see Tips)
¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
¼ cup canola oil
⅓ cup finely chopped, stemmed dried mission figs
1 tablespoon finely chopped crystallized ginger
1 tablespoon chia seeds or poppy seeds
Preheat oven to 375°F. Coat twelve 2½-inch muffin cups with cooking spray; set aside. In a large bowl, stir together flours, baking powder, ground ginger, baking soda and salt. Make a well in the center of the flour mixture; set aside.
In a medium bowl, stir together the mashed bananas, milk, brown sugar, egg and oil. Add banana mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in figs. Spoon batter evenly into prepared muffin cups, filling about three-fourths full.
In a small bowl, combine crystallized ginger and chia seeds. Sprinkle evenly over muffins.
Bake for 18 to 20 minutes or until a toothpick inserted in the centers of muffins comes out clean. Cool muffins in pans on a wire rack for 5 minutes. Remove muffins from pans. Cool slightly and serve while warm.
Tip: If using a sugar substitute, choose Splenda® Brown Sugar Blend. Follow package directions to use product amount equivalent to ⅓ cup brown sugar. Nutrition Per Serving with Substitute, same as below, except 167 calories, 26 g carbohydrate (7 g sugars), 171 mg sodium.
These are bland and they're very good but they're just too plain and Bland. I'm going to try him again and add like orange peel, vanilla and I don't know what else it's just they need to kick in the butt for taste