Banana Oat Muffins
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 1 dozen.
Chopped pecans add pleasant crunch to these hearty banana oat muffins with rich banana flavor. The muffins are low in cholesterol, but you’d never know it. My husband and I love them. —Marjorie Mott, Galatia, Illinois
Ingredients
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3/4 cup all-purpose flour
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3/4 cup quick-cooking oats
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon baking soda
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1/4 teaspoon ground nutmeg
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2 large egg whites
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1 cup mashed ripe bananas (about 2 medium)
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1/2 cup packed brown sugar
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1/4 cup fat-free milk
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1/4 cup canola oil
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1/2 cup chopped pecans
Directions
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1.
In a large bowl, combine the first 6 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.
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2.
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.
Nutrition Facts
1 muffin: 180 calories, 9g fat (1g saturated fat), 0 cholesterol, 102mg sodium, 24g carbohydrate (13g sugars, 2g fiber), 3g protein.
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