Method

Preheat oven to 170 C (fan-forced). Line 12 x 80ml (1/3 cup) muffin pans with non-stick paper cases or spray pans with cooking spray.

Put the flours, Splenda® Granulated, orange zest and dates in a large bowl. Stir. Put the egg, egg whites, milk, banana and vanilla essence in a small bowl. Whisk well to combine. Add the egg mixture to the flour mixture and mix until just combined.

Divide the banana mixture evenly among the lined pans. Sprinkle the walnuts over the top. Bake for 18-20 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pans for 5 minutes before transferring to a wire rack to cool.