Makes 24 whole wheat, sugar-free, low fat mini muffins

Adapted from the Joy of Cooking

1 cup all-purpose flour

1 cup whole wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 large egg

1 cup no-sugar-added applesauce

2 mashed bananas

1 teaspoon vanilla

24 frozen raspberries (or large blueberries)

Preheat the oven to 375 degrees. Grease a 24-mini-muffin pan.

Whisk together all dry ingredients in a mixing bowl. Set aside.

If you have a stand mixer, mash bananas in the mixer on a low setting. Then add egg, applesauce and vanilla and mix thoroughly. If not, mash with a fork and blend in rest of ingredients using a hand mixer. Add dry ingredients slowly just until mixed through. Do not overmix.

Drop batter into muffin pan by 1 teaspoon portions. Nest a frozen berry in the batter for each muffin. Then top with remaining batter–will be approximately 1 more teaspoon per muffin.

Bake for 15 minutes or until a toothpick inserted into a couple of the muffins comes out clean. Let cool for a few minutes, and then remove to a rack to cool completely.

Muffins need to be refrigerated or frozen after they are cool.