1 c. mashed banana
2 egg whites or 1 extra lg. egg
1/3 c. vegetable oil
1/2 c. unsweetened pineapple juice concentrate (Minute Maid)
1 tbsp. water
2 c. all-purpose flour
1 c. fresh or frozen blueberries, let to thaw in a strainer
2 tsp. baking soda

(Or unsweetened apple juice concentrate - any brand).

1. Preheat oven to 350 degrees. Prepare 18 standard-sized muffin cups with paper liners.

2. In a large bowl, stir together banana, egg, oil, concentrate, and water. Add flour and mix. Gently stir in blueberries. Stir in baking soda quickly, and then mix (28 to 30 beats). Immediately spoon batter into prepared muffin cups.

3. Bake about 20 minutes or until a cake tester inserted in the center of one muffin comes out clean. As soon as they are done, remove muffins from tins and cool on a wire rack. Serve warm or cool completely and store in an airtight container in the refrigerator or freezer. Yield: 18 muffins.