Banana Muffins

Ingredients

3 very ripe bananas (about 1 1/2 cups puree)
1/2 cup apple juice, frozen concentrate
2 tablespoons pineapple juice, frozen concentrate
1 tablespoon orange juice, frozen concentrate
2 tablespoons vegetable oil
1 teaspoon fresh lemon juice
1 1/4 cup whole-wheat flour
3/4 cup wheat germ
1 1/2 teaspoon ground cinnamon
2 teaspoons baking powder
3/4 cup raisins or chopped dates
1/2 cup walnuts, coarsely chopped
2 egg whites

Instructions

Preheat oven to 375 degrees. Process the bananas, juice concentrates, oil, and lemon juice in a blender until smooth. Combine the flour, wheat germ, cinnamon, and baking powder in a mixer bowl. Stir the banana mixture into the dry ingredients to make a thick batter; then stir in the raisins and walnuts. Beat the egg whites until stiff. Gently fold into the batter. Spoon the batter into 18 muffin cups coated with vegetable cooking spray. Bake for 20 to 25 minutes. Remove from the tins immediately.