Banana Oat Muffins
|All-purpose flour||2 Cup (32 tbs)|
|Whole wheat flour||1⁄3 Cup (5.33 tbs)|
|Six grain cereal/Rolled oats(not quick cooking||1⁄3 Cup (5.33 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1 1⁄2 Teaspoon|
|Mashed ripe bananas||1 Cup (16 tbs)|
|Sugar substitute/Granulated fructose||2 Tablespoon|
|Egg substitute/1 egg, beaten||1⁄4 Cup (4 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Canola oil/Melted margarine||1⁄4 Cup (4 tbs)|
|Golden raisins||1⁄3 Cup (5.33 tbs)|
|Coarsely chopped walnuts||1⁄3 Cup (5.33 tbs)|
Preheat oven to 375Â°.
Spray a 12-cup muffin pan with nonfat cooking spray or use a nonstick pan.
In a large bowl, whisk the flours, cereal, baking soda, and baking powder together thoroughly.
On a large plate, mash bananas with a fork.
Sprinkle sugar substitute over the bananas and mix together thoroughly.
Scrape bananas into a bowl.
Add egg substitute, milk, and oil.
Stir in the raisins and walnuts.
Add this mixture to the dry ingredients and stir until completely mixed.
Fill each muffin cup half full and distribute the remaining batter evenly among the muffins.
Bake for 20 minutes or until a knife inserted in the center comes out clean.
Remove from oven.
Cool on rack.