Banana Oat Muffins Recipe
Ingredients
| `2 cups all-purpose flour | ||
| 1/3 cup whole-wheat flour | ||
| Quick cooking oats | 1/3 Cup (16 tbs), rolled | |
| Baking soda | 1 Teaspoon | |
| Baking powder | 1 1/2 Teaspoon | |
| Ripe bananas | 1 Cup (16 tbs), mashed | |
| 2 tablespoons sugar substitute or granulated fructose | ||
| 1/4 cup egg substitute or 1 egg, beaten | ||
| Skim milk | 1/2 Cup (16 tbs) | |
| 1/4 cup canola oil or melted margarine | ||
| Golden Raisins | 1/3 Cup (16 tbs) | |
| Walnuts | 1/3 Cup (16 tbs), coarsely chopped | |
Directions
Preheat oven to 375°.
Spray a 12-cup muffin pan with nonfat cooking spray or use a nonstick pan.
In a large bowl, whisk the flours, cereal, baking soda, and baking powder together thoroughly.
Set aside.
On a large plate, mash bananas with a fork.
Sprinkle sugar substitute over the bananas and mix together thoroughly.
Scrape bananas into a bowl.
Add egg substitute, milk, and oil.
Mix well.
Stir in the raisins and walnuts.
Add this mixture to the dry ingredients and stir until completely mixed.
Fill each muffin cup half full and distribute the remaining batter evenly among the muffins.
Bake for 20 minutes or until a knife inserted in the center comes out clean.
Remove from oven.
Cool on rack.
Spray a 12-cup muffin pan with nonfat cooking spray or use a nonstick pan.
In a large bowl, whisk the flours, cereal, baking soda, and baking powder together thoroughly.
Set aside.
On a large plate, mash bananas with a fork.
Sprinkle sugar substitute over the bananas and mix together thoroughly.
Scrape bananas into a bowl.
Add egg substitute, milk, and oil.
Mix well.
Stir in the raisins and walnuts.
Add this mixture to the dry ingredients and stir until completely mixed.
Fill each muffin cup half full and distribute the remaining batter evenly among the muffins.
Bake for 20 minutes or until a knife inserted in the center comes out clean.
Remove from oven.
Cool on rack.
Chef
