| 1. |
Preheat oven to 350 °F (175 °C). Apply cooking spray (like Pam) on 2 muffin tins and set aside. |
| 2. |
In a medium bowl mix together the Splenda for baking, flaxseed meal, mashed bananas, milk, sour cream and egg substitute until well blended. |
| 3. |
Combine the flour, baking soda and salt in a separate bowl. |
| 4. |
Stir the dry mixture slowly into the banana mixture until moistened (be careful not to over mix). |
| 5. |
Spoon into prepared muffin tins. |
| 6. |
Bake for 30 to 40 minutes in the preheated oven or until a toothpick inserted in the crown of the muffins comes out clean. |
