You will need:
- 3/4 cup (about 2 medium) ripe bananas, mashed
- 1 1/2 cups Quaker Oats (uncooked)
- 1/3 cup brown sugar, firmly packed
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt (optional)
- 8 ounces plain nonfat yogurt
- 2 egg whites, lightly beaten
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons orange zest
- 2 tablespoons vegetable oil
- 1/3 cup raisins, chopped (optional) or dates (optional)
Step 1:
Preheat the oven to 400°F.
Step 2:
Line 12 medium muffin cups with paper baking cups (or lightly spray the bottoms only with cooking spray).
Step 3:
In a large bowl, combine the oats, brown sugar, flour, baking soda, baking powder, cinnamon, salt and raisins or dates (if using); mix well.
Step 4:
In a medium bowl, combine the bananas, yogurt, egg whites, vegetable oil and orange peel; blend well.
Step 5:
Add the wet ingredients to the dry ingredients; stir just until the dry ingredients are moistened (do not overmix).
Step 6:
Fill the muffin cups until they’re almost full.
Step 7:
Bake for about 20-22 minutes (or until the muffins turn golden brown).
Step 8:
Cool the muffins in the pan on a wire rack for about 5 minutes; remove from the pan.
Nutritional information for one serving:
Calories: 143
Calories from fat: 27
Total fat: 3.1g
Cholesterol: 0mg
Total carbs: 24.6g
Fiber: 1.6g
Protein: 4.6g
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