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(Lowfat) BANANA OATMEAL MUFFINS (T&T)

Source of Recipe

Posted by LuAnn for CNC. Loosely adapted (*See Note) from "Muffin Recipes" by Darlene Funkhouser, 1998.


Recipe Introduction

This makes an attractive, moist muffin which my children (and I ) REALLY like, desite the fact that they have NO added fat! (I HAVE had some pretty "sorry" lowfat muffins - but you won't have to "apologize" for these, people probably won't even realize they're eating "healthy")!

List of Ingredients

1 cup rolled oats (old-fashioned or quick)
1 cup milk OR soymilk
2 1/2 cups whole wheat pastry flour
2/3 cups sugar (may use 1/2 cup)
1 tablespoon + 2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup drained applesauce (should be measured AFTER draining)
2 cups ripe bananas (4 to 5 bananas), broken into chunks
1/2 cup Egg Beaters (or 4 egg whites)
2 teaspoons vanilla extract
1/2 cup raisins OR chopped dates, optional


Recipe

1. Preheat the oven to 375 degrees. Lightly spray the bottoms of 16 standard-size muffin cups with no-stick cooking spray; set aside.

2. In a small bowl, stir together the oats and milk; set aside. In a larger bowl, stir together the flour, sugar, baking powder and soda, salt, and cinnamon. In a blender, combine the banana chunks, egg beaters and vanilla. Pour the banana mixture (and raisins or dates, if using) into the dry ingredients; stir just until the dry ingredients are moistened.

3. Fill the prepared muffin cups 3/4 full with batter. Bake in the preheated oven for about 18 minutes. If not using immediately, remove from the pans to cool and store in an airtight container.

Makes: 16 muffins

*Note: Just in case you're curious, LuAnn made the following changes (besides completely rewriting the directions ),
1. Used whole wheat pastry flour instead of all-purpose flour
2. Reduced sugar from 1 1/4 cups to 1/2 or 2/3 cup (could be reduced even further as your tastes get used to less sugar)
3. Substituted 1/2 cup drained applesauce for an equal amount of melted margarine
4. Used Egg Beaters instead of whole eggs - To avoid use of eggs, I often use an "egg replacer" instead of the Egg Beaters, but know many wouldn't be familiar with these, nor do you mind using eggs - so the Egg Beaters are fine
5. Changed the spices and added optional raisins or dates.

(So, now you know what I mean by "LOOSELY" adapted)!