Banana Oat Muffins

These low fat, lower calorie muffins taste incredible right out of the oven. I freeze them and then take one out as needed. Just pop them in the microwave for 30 seconds for that fresh-from-the-oven taste. I pair a muffin with some fruit-flavored Greek yogurt for a healthy, filling breakfast.

1 1/4 cup all-purpose flour
1 cup uncooked old fashioned oats
1/2 cup packed brown sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
3 large bananas, very ripe
1 T canola oil
1 large egg, beaten
2 large egg whites, beaten

Preheat oven to 350 degrees. Line muffin pans with paper liners.

In a large bowl, combine the flour, oats, brown sugar, salt, baking soda, baking powder, and cinnamon.

In another bowl, mash the bananas. Add the oil and the whole egg to the mashed bananas. Mix well. Add the banana mixture to the oat mixture. Stir to combine.

In a medium bowl, beat the egg whites with a hand mixer until medium-stiff peaks form. Gently fold the egg whites into the batter in three additions.

Pour the batter into the prepared muffin tins. Bake 35 minutes, or until the top of the muffins are firm to the touch and a toothpick inserted in the center comes out clean.

Cool in the pan for 5 minutes then remove the muffins from the pan and finish cooling on a wire cooling rack.

Makes 12 muffins