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| INGREDIENTS |
| |
nonfat cooking spray |
| ½ cup |
whole wheat flour |
| ¼ cup |
quick-cooking rolled oats |
| 3 tbsp. |
packed light brown sugar |
| 2 tbsp. |
flax seed meal |
| ½ tsp. |
baking powder |
| ¼ tsp. |
ground cinnamon |
| ⅛ tsp. |
salt (optional) |
| ½ to ⅔ cup |
ripe banana |
| ¼ cup |
fat-free milk |
| 2 tbsp. |
refrigerated egg product (i.e. Egg Beaters) – or 1 egg white |
| 1 tbsp. |
canola oil |
|
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|
| RECIPE |
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Preheat oven to 400ºF.
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Lightly spray six 2½ inch muffin cups or line with paper cupcake liners, set aside.
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In medium bowl, whisk together flour oats, brown sugar, flax seed meal, baking powder, cinnamon, and salt.
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Make well in center of dry mixture, set aside.
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In a blender, blend until smooth the banana, milk, egg, and oil.
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Pour into center of dry mixture and stir until just blended. (Batter will be lumpy.)
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Spoon evenly into prepared muffin cups (about ¾ full).
-
Bake for 18-20 minutes or until light brown.
-
Cool on wire rack for 5 minutes, remove from muffin cups and serve warm.
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| SERVING SUGGESTION |
SERVING SIZE:
1 muffin
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
123 |
|
| Total Fat |
3 g |
|
| Sodium |
72 mg |
|
| Total Carbohydrates |
21 g |
|
| Fiber |
2 g |
|
| Protein |
3 g |
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