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Banana Muffins

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 cups whole-wheat flour
3/4 cup wheat germ
1 1/2 teaspoons ground cinnamon
2 teaspoons baking powder
3/4 cup raisins or chopped dates
1/2 cup walnuts, coarsely chopped
2 egg whites

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.

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