In a food processor fitted with a steel blade (or in a large bowl using an electric mixer), process (or beat) the egg, egg whites, SPLENDA® Granulated, oil, molasses and vanilla until light in colour, about one minute.
Combine soy milk and lemon juice in a measuring cup and stir to blend. Add to the processor along with lemon zest and bananas; process until combined, about 20 seconds longer
Add cornmeal, ground almonds and potato starch to the processor along with salt, baking powder and baking soda; process with quick on/off turns. Mix just until blended.
Scoop batter into prepared muffin top pans, filling each compartment almost to the top. For even-sized muffins, use a scant 1/2 cup (125 mL) measure. Sprinkle each muffin top with a few slivered almonds.
Bake for 15 minutes or until golden.
Note: Freezes well.
Serving Size: 1 muffin top (1/12 recipe): Total Calories: 230, Calories from Fat: 80, Total Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 20 mg, Sodium: 170 mg, Total Carbohydrates: 33 g, Fibre: 2 g, Sugars: 5 g, Protein: 4 g