Banana-Oat Muffins
This recipe for low-fat banana muffins can be made quickly with a blender. Bake them up for breakfast or a snack.
Ingredients
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Nonstick cooking spray
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1/2 cup white whole wheat flour or whole wheat flour
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1/4 cup quick-cooking rolled oats
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3 tablespoons packed brown sugar
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2 tablespoons flax seed meal
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1/2 teaspoon baking powder
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1/4 teaspoon ground cinnamon
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Dash salt
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1 small ripe banana, cut up (1/2 to 2/3 cup)
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1/4 cup fat-free milk
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2 tablespoons refrigerated or frozen egg product, thawed, or 1 egg white
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1 tablespoon canola oil
Directions
1.
Preheat oven to 400 degrees F . Lightly coat six 2 1/2-inch muffin cups with nonstick cooking spray or line with paper bake cups and coat insides of paper cups with nonstick cooking spray; set aside.
2.
In a medium bowl, stir together flour, oats, brown sugar, flax seed meal, baking powder, cinnamon, and salt. Make a well in the center of the flour mixture; set aside.
3.
In a blender, combine banana, milk, egg, and oil. Cover and blend until smooth. Add banana mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each about three-fourths full.
4.
Bake for 18 to 20 minutes or until lightly browned. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.
Nutrition information
Calories 123, Total Fat 3 g, Saturated Fat 0 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 72 mg, Carbohydrate 21 g, Total Sugar 9 g, Fiber 2 g, Protein 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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