Ingredients

1 c. whole wheat flour

3/4 c. all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 c. sugar

1/2 tsp. salt

3/4 c. low-fat buttermilk

1 large ripe banana

3 large egg whites

2 lemons

1/2 tsp. pure almond extract

1 tbsp. poppy seeds

Preparation

Step 1Preheat the oven to 375 degrees F. Line a standard 12-capacity muffin pan with paper liners or coat with nonstick cooking spray.Step 2In a mixing bowl, combine the flours, baking powder, baking soda, sugar, and salt. In a separate large bowl, combine the mashed banana and egg whites. Using a handheld electric mixer, beat the banana, buttermilk, and egg whites on medium speed until blended, about 1 minutes. Add the lemon juice, zest, almond extract, and poppy-seeds. Continue to beat until the mixture is smooth.Step 3Reduce the mixer speed to low. Gradually add the dry ingredients, scraping down the sides of the bowl. Beat until the batter comes together and there are no visible lumps. Using a ladle, pour the batter into the prepared pan, using about 3/4 cup of batter pr muffin cup. Bake for 30 minutes, until the muffins mound slightly and are firm to the touch. Allow muffins to cool in the pan for 10 minutes before removing.

From: Recipe Rehab © 2013 by Everyday Health Buy the book