Fat-Free Banana Muffins

Preheat oven to 400°F (205°C). Spray a 12-cup muffin tin with vegetable cooking spray. In a medium bowl, combine flour, sugar, baking powder, salt and cinnamon; set aside. In a large bowl, using a wire whisk, beat egg whites lightly. Stir in bananas, corn syrup and milk. Gently add flour mixture to bananas and stir until blended. Spoon into prepared muffin tins, filling each 2/3 full. Bake for 20 to 25 minutes, or until center is set. Cool in pan for 5 minutes. Remove and cool on a wire rack.