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+Muffins.)
Ingredients
| rolled oats: 3/4 cup |
| nonfat milk: 1 cup |
| whole wheat flour: 1 1/4 cups |
| baking powder: 1 1/2 tsp |
| baking soda: 1/2 tsp |
| Kosher salt: 1/2 tsp |
| blueberries: 1 cup (fresh) |
| bananas: 1 (ripe//mashed) |
| canola oil - for salads, woks and light frying: 1/4 cup |
| eggs: 2 (whites) |
| splenda brown sugar blend: 1/2 cup |
| vanilla extract: 1 tsp |
Split Decision (Oatnanaberry) Muffins.
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350, and lightly oil a muffin tin.
- Mix milk and oats, set aside while you prep the rest of the batter.
- Sift together flour, baking powder, baking soda, and salt.
- Thoroughly mash and pulverize the banana, and add to oats.
- Add oil, egg whites, sugar, and vanilla to oat mixture.
- Add the oat mixture to the dry mixture, and stir gently. Do not overmix.
- Gently fold in blueberries.
- Divide muffin batter into muffin tin cups.
- Top with more oats and blueberries, if desired.
- Bake about 15 minutes, or until a cake tester or toothpick inserted in the center of a muffin comes out clean.
- Enjoy your breakfast!