Friday, April 23, 2010

Banana Oat Muffins

Original Recipe 3/4 cups all-purpose flour
3/4 cups whole wheat pastry flour
1 cup multigrain rye, barley, oats, and wheat (can use plain rolled oats)
1/4 cup Splenda
1/4 cup Splenda Brown Sugar Blend
2 teaspoons baking powder
1 teaspoon baking soda
1 egg worth of All Whites
3/4 cup fat free buttermilk
1/3 cup unsweetened apple sauce
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 bananas, mashed

Preheat oven to 400. Spray a muffin pan with cooking spray.

Combine mashed bananas, baking powder, and baking soda in a bowl; set aside.

Combine remaining ingredients in a mixing bowl. Mix until well combined. Gently fold in bananas.

Using an ice cream scoop fill muffin pans.

Bake 18-20 minutes or until a toothpick inserted in the center comes out clean.

Makes 12 muffins. 2.18 points per muffin.

Extras: I made 6 plain then stirred 1/2 cup butterscotch chips into the remaining batter to make Andrew happy.