Low-Fat Banana Muffins

• 2 cups all-purpose flour
• 3/4 cup sugar (or Splenda baking substitute)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 2 Tablespoons melted butter
• 1/4 cup applesauce
• 2/3 cup nonfat milk
• 1 egg lightly beaten (or 1/4 cup egg substitute)
• 1 tsp vanilla
• 2 small ripe bananas-mashed

Preheat oven to 350 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.

In a large bowl, stir flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg together. Make a well in the center.

In a medium bowl, combine butter, applesauce, milk, egg, vanilla. Add wet ingredient to dry mixture, followed by mashed bananas. Stir with a wooden spoon until just combined.

Fill muffins cups two-thirds full. Bake for 18-22 minutes.