2008 Banana Oat Muffins

By boandozzy

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. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit. Originally published as Banana Oat Muffins in Light & Tasty February/March 2007, p45.

Ingredients

• 3/4 cup all-purpose 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 packed brown sugar
• 1/4 cup fat-free milk
• 1/4 cup canola oil
• 1/2 cup chopped pecans

Preparation

Step 1

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.

Coat muffin cups with cooking spray; 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. Yield: 1 dozen.