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!
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.)
