Banana Oat Muffins Recipe




 All-purpose flour2 Cup (32 tbs)
 Whole wheat flour1⁄3 Cup (5.33 tbs)
 Six grain cereal/Rolled oats(not quick cooking1⁄3 Cup (5.33 tbs)
 Baking soda1 Teaspoon
 Baking powder1 1⁄2 Teaspoon
 Mashed ripe bananas1 Cup (16 tbs)
 Sugar substitute/Granulated fructose2 Tablespoon
 Egg substitute/1 egg, beaten1⁄4 Cup (4 tbs)
 Skim milk1⁄2 Cup (8 tbs)
 Canola oil/Melted margarine1⁄4 Cup (4 tbs)
 Golden raisins1⁄3 Cup (5.33 tbs)
 Coarsely chopped walnuts1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2626 Calories from Fat 835

% Daily Value*

Total Fat 95 g146.6%

Saturated Fat 7.5 g37.4%

Trans Fat 0.2 g

Cholesterol 3.5 mg

Sodium 2153.5 mg89.7%

Total Carbohydrates 394 g131.4%

Dietary Fiber 34.2 g137%

Sugars 42.6 g

Protein 60 g120%

Vitamin A 2.9% Vitamin C 5.4%

Calcium 84.8% Iron 108.4%

*Based on a 2000 Calorie diet


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.