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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 3/4 | cups, packed | brown sugar | 1/2 | cup | Butter, light, Land o lakes | 1/2 | cup | pureed, cooked beans | 1/2 | cup, pitted | prunes | 1 | cup | egg beaters | 3 | teaspoons | vanilla extract | 1 | teaspoon | almond extract | 2 | cups | all-purpose flour | 2 | cups | flour, whole wheat | 1 | teaspoon | baking powder (1 Tablespoon) | 1 | teaspoon | salt | 2 1/2 | teaspoons | cinnamon, ground | 1 | teaspoon | nutmeg | 1/2 | teaspoon | baking soda | 2 | cups, mashed | bananas | 1/2 | cup, sliced | bananas | 1 | cup, diced | pineapple | 1/4 | cup | wheat germ | 1 | tablespoon | flax seeds | 1 | cup (8 fl oz) | tea |
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Steps
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Sequence
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Step
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| | 1 | Heat oven to 350. Spray mini muffin tin with light cooking spray or use muffin cups. | | 2 | . | | 3 | Place prunes in a small bowl with a couple tablespoons of the butter and heat in microwave to soften. Put in food processor with beans and puree until smooth. | | 4 | In large bowl, combine sugar, butter, beans, and prunes until well blended. | | 5 | Add egg beaters, 1/4 cup at a time, beating well after each addition; beat until fluffy. | | 6 | Stir in vanilla and almond extract. | | 7 | . | | 8 | In medium bowl, combine flours, baking powder, salt, cinnamon, nutmeg, baking soda, wheat germ and flax seeds. | | 8 | . | | 9 | . | | 10 | . | | 11 | . | | 12 | . | | 13 | . | | 14 | . | | 15 | In another medium bowl, stir together mashed bananas and vanilla hazelnut tea. Add dry ingredients to butter misture alternately with banana mixture, beginning and ending with dry ingredients. Mix just until dry ingredients are moistened; do not overmix. Stir in walnuts, banana chunks and pineapple chunks. Spoon batter into pans. Bake for 13 minutes or until toothpick comes out clean. | | 16 | . | | 17 | . | | 18 | . | | 19 | . | | 20 | . |
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