Banana Oat Muffins
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1 teaspoon ground cinnamon
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup packed brown sugar
- 1/4 teaspoon ground nutmeg
- 2 egg whites
- 3/4 cup quick-cooking oats
- 1/4 cup canola oil
- 1 cup mashed ripe bananas (about 2 medium)
- 1/4 cup fat-free milk
- 1/4 cup mini chocolate chips
- Carbohydrate 23.7449341666667 g
- Cholesterol 0.907916666666667 mg
- Fat 6.15422458333333 g
- Fiber 1.64474999082088 g
- Protein 3.00599666666667 g
- Saturated Fat 1.03431020833333 g
- Serving Size 1 1 serving (67g)
- Sodium 68.9931666666667 mg
- Sugar 22.1001841758458 g
- Trans Fat 0.631744041666667 g
- Calories 157 calories
Directions In a large bowl, combine the first six ingredients. In a small bowl, beat the egg whites, bananas, brown sugar, milk and oil. Stir into dry ingredients just until moistened. Stir in pecans. Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen. Originally published as Banana Oat Muffins in Light & Tasty February/March 2007, p45 Nutritional Facts 1 muffin equals 180 calories, 9 g fat (1 g saturated fat), trace cholesterol, 102 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit. Print Add to Recipe Box Email a Friend
