Ingredients
1-1/2 cups Quaker Oats
(quick or old fashioned)
1 cup all-purpose flour
1/3 cup firmly packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt (optional)
1/3 cup chopped dates or raisins (optional)
(8-oz) plain nonfat yogurt or 3/4 cup low-fat buttermilk
3/4 cup mashed ripe banana (about 2 medium)
2 egg whites or 1 egg, lightly beaten
2 T vegetable oil
1-1/2 tsp grated orange peel
Heat oven to 400F. Line 12 muffin cups with paper liners or lightly spray bottoms only with cooking spray.
In large bowl, combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, salt and dates; mix well.
In medium bowl, combine yogurt, banana, egg whites, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
Fill muffin cups almost full. Bake 20-22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan.
