Sunday, May 16, 2010

Banana - Oatmeal Muffins

I have a frozen banana collection. Instead of tossing out the bananas that are past their due date, I toss them in the freezer and add them to my stash. When I have plain yogurt to use up, I dip into my frozen banana collection and make my favorite muffins - Oatmeal. This recipe is a variation of the Oatmeal Muffin recipe from the booklet "Just Muffins" by Gaye Hansen. I've removed the oil and substituted bananas, and use Splenda® instead of the sugar to make it more diabetic friendly.

Banana-Oatmeal Muffins

1 cup rolled oats
1 cup plain fat free yogurt ( or fruit yogurt if desired)
1 egg
1/2 cup brown sugar or Splenda®
3 mashed bananas
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. raisins or dates (optional)

1. Stir yogurt into oatmeal and let stand for up to an hour in refrigerator.

2. Add egg and mix well.
3. Mix in sugar or Splenda® and mashed bananas.
4. Blend in sifted dry ingredients and raisins.
5. Spray muffin tins with vegetable spray and fill with mixture.

Bake at 400° for 20 minutes. Yield - 12 muffins.

In Weight Watcher point value, each muffin made with Splenda and Fat Fee Yogurt is worth about 2 points.