Preheat oven to 400°F. NOTE: If using dark nonstick muffin pan, preheat oven to 375°F.
Combine all-purpose flour, whole wheat flour, SUGAR IN THE RAW®, baking powder, baking soda and salt in a large bowl; set aside.
Blend egg, mashed bananas, buttermilk, corn syrup, oil and vanilla in a medium bowl. Add to flour mixture; stir just until blended. Divide batter evenly into 12 greased (2-1/2-inch) muffin cups. Sprinkle about 1/4 teaspoon SUGAR IN THE RAW® on top of each filled muffin cup.
Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove; cool on wire rack.
Nutrition Information (1 serving = 1 muffin = 1/12 recipe):
Calories 156;
Total Fat 3g;
Sat Fat 1g;
Cholesterol 18mg;
Sodium 107mg;
Carbohydrate 31g;
Dietary Fiber 1g
Sugars 13g;
Protein 3g
TIP: Muffins freeze well for later use. To rewarm individual frozen muffins, microwave uncovered on MEDIUM (50%) for 30 to 35 seconds (10 to 15 seconds if muffin is at room temperature).
LOW FAT BANANA BREAD LOAF VARIATION:
Preheat oven to 350°F. Prepare batter as directed in steps 2 and 3 except pour batter into a greased 8-1/2 x 4-1/2-inch loaf pan. Bake 50 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Serve warm or finish cooling on wire rack.
