Mini-Muffins with Peach Spread

2 ripe bananas
2 egg whites
2 tablespoons oil
1 cup brown sugar, packed
1-1/4 cups all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 tablespoon sugar

Preheat oven to 400 degrees. Spray mini-muffin tins with cooking spray.

In large bowl, mash bananas with the back of a spoon. Beat into bananas: egg whites, oil and brown sugar. In medium bowl, stir together white flour, wheat flour, baking powder, baking soda and cinnamon. Stir flour mixture into banana mixture until dry ingredients are just moistened.

Spoon batter into muffin cups, filling half full. Sprinkle muffin tops with remaining tablespoon of sugar.

Bake muffins 15-18 minutes, or until tops are golden. Makes 48 Muffins

Nutritional Information, Per Muffin: 46.6 calories; 9.7 g carbohydrate; .7 g fat

Peach Spread: In food processor, blend together 1/4 cup skim ricotta cheese; 2 tablespoons powdered sugar and 1/2 cup frozen peaches.