Banana Maple Muffins

This recipe is from "The Flax Cookbook," by Elaine Magee.
This recipe makes 15 muffins. Serving size is 1 muffin.
Since I am now living at 6000 feet I have also made adjustments for high altitude baking for fellow bakers that share my part of the atmosphere.
2/3 C 1% milk
1T white wine vinegar, cider vinegar, or rice vinegar.
2 1/8 C unbleached white flour (I used unbleached Hungarian flour)
6 T ground flaxseed
2 1/4 t baking powder
1/2 t salt (increase to 3/4t for high altitude)
3 T butter, softened (increase to 4T for high altitude)
4 T light or fat-free cream cheese
1/2 C granulated sugar
1/4 C maple syrup (don't use imitation)
1 lg egg at room temperature
4 egg whites (or 1/2 C egg substitute)
2 medium ripe bananas cut into chunks
*If high altitude add 1/8t baking soda

Directions:
1.Preheat oven to 350F (400F if high altitude). Combine the milk and vinegar in a small bowl and let stand 10-minutes. Meanwhile, coat 12 regular sized muffin cups with canola cooking spray.
2. Add the flour, flax, baking powder and salt (baking soda if high altitude) in a large bowl and stir to blend well.
3. In a mixing bowl, cream the butter, cream cheese, and sugar until pale and fluffy. Add the maple syrup and blend, then add the egg and egg whites one at a time, beating until smooth.
4. On lowest speed, gradually beat in the flour mixture alternately with the milk mixture and mix just until combined. Fold in the banana chunks.
5. Spoon into the prepared muffin cups using 1/4 - 1/2 cup measure and bake for about 15 minutes until well risen and golden and tester inserted into center comes out relatively clean (with a few moist crumbs on it).
*If High altitude, fill  muffin tins almost to the top, bake 400F for 22-25 minutes.

Nutrition:
Per Serving : 186 Calories; 6g Fat (28.8% calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 213mg Sodium, 540mg Omega 3.
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.