Lo-fat oat banana muffins
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Quick-cooking oats |
| ¾ | cup | Whole wheat flour |
| ¾ | cup | All-purpose flour |
| ¾ | cup | Brown sugar |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Ground ginger |
| ¼ | teaspoon | Salt |
| 1 | cup | Blueberries; *see note |
| 1 | cup | Buttermilk |
| ½ | cup | Unsweetened applesauce |
| 1 | small | Banana; mashed |
| 2 | tablespoons | Canola oil |
| 1 | Egg; beaten | |
| 2 | tablespoons | Flax Seeds; ground |
Directions
Preheat oven to 350. Spray muffin tin with Pam.
In a large bowl combine the dry ingredients well. Combine sugar and wet ingredients in another bowl. Beat until frothy and full of bubbles. Make a well in the dry ingredients and add the wet ingredients. Gently mix the ingredients in an almost folding action - add the blueberries, if using, when the mixture is almost mixed together, and gently combine. There may be a few whisps of flour remaining and there may be lumps - it's ok. DO NOT OVERMIX.
Bake for 30 mins or until they make a slight hollow sound when thumped on their tops or spring back when lightly touched on their tops. Remove from oven immediately and take out of tin after 10 mins. Do not leave them in the muffin tins because they'll continue to bake.
*note: I used ¼ cup dried cranberries instead of the blueberries.
Recipe by: Sarah Phillips
Posted to EAT-LF Digest by Penchard@... on Jun 16, 1999, converted by MM_Buster v2.0l.