Lowfat peanut butter banana muffins
1/2 cup light butter or margarine (it says not for baking, but trust me it worked just fine)
1/2 cup splenda blend white sugar
1/2 cup splenda blend brown sugar
2 eggs worth of egg beaters
1 1/4 cup mashed banana
3/4 cup reduced fat crunchy peanut butter
2 cups whole wheat flour
1 tsp salt
1 tsp vanilla extract
1 tsp baking soda
Blend butter and sugar in a bowl until creamy. Add eggs, mashed bananas, peanut butter, and vanilla individually to the creamy mixture.
In a seperate bowl mix flour, salt, and baking soda.
Slowly mix into creamy mix.
Pour into greased or lined cupcake pan. Bake at 350 for 25 minutes.