Monday, March 22, 2010

Banana Oat Muffins


Banana Oat Muffins
12 servings
(from Taste of Home's Light and Tasty magazine)

3/4 cup flour
3/4 cup quick-cooking oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 egg whites
1 cup mashed ripe bananas (about 2 medium)
1/2 cup brown sugar
1/4 cup fat-free milk
1/4 cup canola oil
1/2 cup chopped pecans

In a large bowl, combine the first six ingredients. In a small bowl, beat the egg whites, bananas, brown sugar, milk and oil*. Stir into dry ingredients just until moistened. Stir in pecans. Line muffin cups with paper liners; fill two-thirds full with batter. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Enjoy!

Nutrition Facts: 1 muffin equals 180 calories, 9 g fat (1 g saturated fat), trace cholesterol, 102 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein. (*When made with oil.)

2 comments:

Lara (Under The Lilacs) said...

Oh yum! I have never tried the oil replacement technique with applesauce. I'm all about light, light meals right now. :-) I have been making a lot of meals lately from the Flat Belly Diet cookbook and they are so flavourful and delicious.. I think you would love them! :-) Take care Mrs. H!

Mrs. H. said...

I will look for that book! Thanks for the suggestion. I am trying to lighten my meals up, too. :-)