|
|
|
Very good...
|
|
1½
cups |
|
whole grain
flour |
|
|
1
cup |
|
quick or old-fashioned oats, uncooked |
|
|
½
cup |
|
brown sugar, packed |
|
|
1
Tbs |
|
baking powder |
|
|
½
tsp |
|
baking soda |
|
|
1
cup |
|
mashed ripe bananas (about 3 medium) |
|
|
5
Tbs |
|
butter, melted |
|
|
½
cup |
|
fat-free milk |
|
|
2
large |
|
egg
whites (or 1 egg, lightly beaten) |
|
|
|
|
|
|
1 |
Preheat oven
to 400 degrees F. Line 12 medium muffin cups
with paper baking cups, or spray bottoms only
with cooking spray. |
|
2 |
In large
bowl, combine flour, oats, sugar, baking powder
and baking soda; mix well. In separate bowl,
combine bananas, butter, milk and egg whites;
blend well. Add to dry ingredients all at once,
and stir just until dry ingredients are moistened
(do not over mix). |
|
3 |
Divide
batter evenly between the 12 muffin cups. Bake 17-19 minutes, or until
golden brown. Cool muffins in pan on wire rack
for 5 minutes. Remove from pan and serve warm. |
|
|
|
|
Servings: 12 |
|
Yield: 1 dozen
|
Cooking Tips:
We like McCann's oatmeal. |
|