Source: dLife

A fragrant, delicious, low-fat banana muffin.

Servings

1 cup Flour, white, unbleached, enriched
0.5 cup packed brown sugar
0.5 tsp baking soda
1 tsp low sodium baking powder
0.5 tsp ground cinnamon
0.25 tsp ground nutmeg
1 cup Oats, rolled, baked value
1 egg whites
1 eggs
2 tbsp vegetable oil
2 Banana, medium, fresh , mashed (1 cup)
0.5 cup plain nonfat yogurt
0.5 cup seedless raisins (currants can be used)

1 Preheat the oven to 400 degrees F.
2 Prepare a muffin tin with paper liners or a very light coating of oil.
3 In a large bowl, mix together the flour, brown sugar, baking soda, baking powder, cinnamon, and nutmeg.
4 Whirl the oats in a blender; (you should have about 3/4 cup of processed oats). Stir them into the dry ingredients.
5 In another bowl, beat the egg white for 3 minutes, until foamy but not stiff. Stir in the egg, oil, mashed bananas, yogurt, and raisins (or currants). Fold the wet ingredients into the flour mixture just until combined.
6 Spoon the batter into the muffin tin and bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean and dry. Cool in the tin for 5 minutes; loosen each muffin by running a knife around the edge, and then tip out onto a rack to cool completely.

For a non-fat banana muffin, use 2 well-beaten egg whites in place of the whole egg and egg white and omit the oil.