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Tuesday, August 6, 2013


Potassium and fiber combine to make this nutritious, delicious low-fat muffin.

  Banana Oatmeal Muffins

1 ½   c.  quick oats
1 c.  all-purpose flour
1/3  c.  firmly packed brown sugar
1 tsp.  baking soda
½ tsp.  ground cinnamon
1 c. raisins
8 oz. container nonfat plain yogurt*
¾  c.  mashed banana (about 2 medium)
2 egg whites
2 T.  vegetable oil

Preheat oven to 400 degrees.  Line 12 muffin cups with paper liners.  Combine dry ingredients including raisins; mix well.  Add combined yogurt, banana, egg whites, and oil, mixing just until dry ingredients are moistened.  Fill muffin cups until almost full.  Bake 20-22 minutes or until golden brown.  Let muffins stand a few minutes; remove from pan.

*Or substitute ¾ c.  skim  milk combined with 2 ½  tsps.  lemon  juice or vinegar for yogurt.  Let stand 5 minutes or until slightly thickened.  Proceed as recipe directs.

Nutrition Information:  1 muffin
Calories 160,  Total fat 3 g,  Saturated fat 0 g,  Cholesterol 0 mg,  Sodium 120 mg, Carbohydrate 29 g,   Fiber 2 g,  Protein 4 g

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