2 1/4 cups whole-wheat flour
3/4 cup packed (splenda) light brown sugar
1/2 cup liquid egg substitute (like Eggbeaters)
3/4 cup reduced fat buttermilk
1/4 cup applesauce
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup mashed ripe bananas
1 1/4 cups blueberries, fresh or frozen
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Coat muffin cups with cooking spray or line with paper liners.
Whisk buttermilk, brown sugar, applesauce and egg substitute in a large bowl. Stir in mashed bananas.
Whisk flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries.
Divide the batter among the prepared muffin cups (they will be full).
Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes.
Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.
I got a dozen muffins and a mini loaf pan out of this recipe. The bread had to cook about 15 min longer then the muffins.