Ingredients
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1 1/2 cups Quaker Oats (quick or old fashioned, uncooked)
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1 cup all-purpose flour
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1/3 cup brown sugar, firmly packed
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/3 cup dates or 1/3 cup raisins, chopped
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2 egg whites or 1 egg, lightly beaten
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2 tablespoons vegetable oil
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1 1/2 teaspoons orange zest
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3/4 cup banana, mashed and ripe (about 2 medium)
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8 ounces plain nonfat yogurt or 3/4 cup low-fat buttermilk
Instructions
- Heat oven to 400°F Line twelve medium muffin cups with paper baking cups 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 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan.