Banana-Oat Muffins

Ingredients

•   Nonstick cooking spray
• 1/2  cupwhite whole wheat flour or whole wheat flour
• 1/4  cupquick-cooking rolled oats
• 3  tablespoonspacked brown sugar
• 2  tablespoonsflax seed meal
• 1/2  teaspoonbaking powder
• 1/4  teaspoonground cinnamon
•   Dashsalt
• 1  smallripe banana, cut up (1/2 to 2/3 cup)
• 1/4  cupfat-free milk
• 2  tablespoonsrefrigerated or frozen egg product, thawed, or 1 egg white
• 1  tablespooncanola oil

Directions

Preheat oven to 400°F. Lightly coat six 2 1/2-inch muffin cups with nonstick cooking spray or line with paper bake cups and coat insides of paper cups with nonstick cooking spray; set aside.

In a medium bowl, stir together flour, oats, brown sugar, flax seed meal, baking powder, cinnamon, and salt. Make a well in the center of the flour mixture; set aside.

In a blender, combine banana, milk, egg, and oil. Cover and blend until smooth. Add banana mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each about three-fourths full.

Bake for 18 to 20 minutes or until lightly browned. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.