Banana muffins

 no-stick cooking spray
1 1/2 c. flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt (I use about 1/4 tsp)
1/2 tsp cinnamon
2 egg whites
2 large, ripe bananas, mashed (about 1 cup)
2/3 c. skim milk (I use water or orange juice)
1/3 c. karo light or dark corn syrup
(I add about 1/4 c. chopped nuts - raises the fat content, but improves  
the taste)

Spray 12 (2.5 inch) muffin cups with cooking spray (DO NOT use paper  
muffin liners - the muffins STICK! -SRM)  In medium bowl combine flour,  
sugar, powder, soda, salt and cinnamon.  In large bowl beat egg whites  
lightly, stir in mashed bananas, milk and corn syrup.  Add flour mixture;  
stir until well blended.  Spoon into muffin cups.  Bake 400 F 22-25 min.  
or until firm to touch.

This also works well as a quick bread, cook in loaf pan for 35-40 min. or  
until done.

Each muffin provides: 0 g. fat, 0 mg cholesterol, 130 Calories, 3 g  
protein, 28 g carbohydrate, 200 mg sodium.

I modified the banana muffins recipe to make a yummy poppy loaf

Poppy loaf

 no-stick cooking spray
1 1/2 c. flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt 
1/2 tsp almond extract
1 tsp. lemon juice
2 egg whites
1 c. Solo poppy seed filling
2/3 c. orange juice
1/3 c. karo light corn syrup

Spray loaf pan with cooking spray.  In medium bowl combine flour, sugar,  
powder, soda, and salt.  In large bowl beat egg whites lightly, stir in  
poppy seed filling, orange juice, lemon juice, almond extract and corn  
syrup.  Add flour mixture; stir until well blended.  Pour into pan.  Bake  
400 F 35 min. or until firm to touch.