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| Ⓒ Provided by Taste of Home |
By Marjorie Mott, Taste of Home
Chopped pecans add pleasant crunch to these hearty banana oat muffins with rich banana flavor. The muffins are low in cholesterol, but you’d never know it. My husband and I love them.
Prep/Total Time: 30 min.
Makes: 1 dozen
More Recipe: Sour Cream Pumpkin Muffins with Coffee Glaze Recipe
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup quick-cooking oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 2 large egg whites
- 1 cup mashed ripe bananas (about 2 medium)
- 1/2 cup packed brown sugar
- 1/4 cup fat-free milk
- 1/4 cup canola oil
- 1/2 cup chopped pecans
More Recipe: Simply Perfect Blueberry Muffins Recipe
Directions
- In a large bowl, combine the first 6 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 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
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