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