1 cup all-purpose flour
3/4 cup Toasted Wheat Germ
1/2 cup oats (quick or old fashioned, uncooked)
1 tablespoon baking powder
2 teaspoons brown sugar substitute
1-1/2 cups mashed ripe bananas (about 3 medium)
3/4 cup skim milk
2 egg whites, lightly beaten
2 tablespoons vegetable oil
1 teaspoon vanilla
2 tablespoons oats (quick or old fashioned, uncooked)
Heat oven to 400F. Line 12 medium muffin cups with paper baking cups or lightly spray bottoms only with no-stick cooking spray. In large bowl, combine flour, wheat germ, 1/2 cup oats, baking powder and sugar substitute; mix well. In medium bowl, combine bananas, milk, egg whites, oil and vanilla; mix well. Add to dry ingredients all at once; mix just until dry ingredients are moistened. Fill muffin cups almost full; sprinkle with remaining 2 tablespoons oats, patting lightly. Bake 20 minutes or until golden brown. Serve warm.
Makes 12 muffins.
Calories 140 Fat 4 g Carbs 22 g Sodium 120 mg Fiber 2 g.
Exchanges: 1 Starch, 1/2 Fruit, 1 Fat.