Banana-Rhubarb Muffins
The muffins came out super moist, soft in the inside, and golden-brown on the outside, they looked so inviting. Chunks of pink rhubarb and yellow apricots were in every bite. Great for breakfast, snack or any time during the day.
Yield
12 servingsPrep
20 minCook
25 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
egg whites
or 1 large egg |
|
| ⅔ | cup |
milk, skim
or low fat |
|
| ¼ | cup |
vegetable oil
|
|
| 2 | cups |
oat flour
|
* |
| ½ | cup |
sugar
|
|
| ½ | cup |
bananas
mashed ripe |
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
nutmeg
|
|
| ⅔ | cup |
rhubarb
chopped fresh or frozen, thawed and drained well |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
egg whites
or 1 large egg |
|
| 158 | ml |
milk, skim
or low fat |
|
| 59 | ml |
vegetable oil
|
|
| 473 | ml |
oat flour
|
* |
| 118 | ml |
sugar
|
|
| 118 | ml |
bananas
mashed ripe |
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
nutmeg
|
|
| 158 | ml |
rhubarb
chopped fresh or frozen, thawed and drained well |
*
|
Directions
Preheat oven to 400℉ (200℃).
Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups.
In medium-sized bowl beat egg whites with fork; stir in milk and oil.
Add remaining ingredients except rhubarb, mixing just until flour is moistened (batter will be lumpy). Fold in rhubarb.
Divide batter among prepared muffin cups, filling to top.
Bake 20 to 25 minutes, or until golden brown.
Immediately remove muffins from pan; cool on wire racks.
Note: If you don't have oat flour, grind 2 cups of rolled or quick-cooking oats in a food processer until finely ground.
