Healthy Banana Oat Muffins

When I make a recipe twice, in one day, it's a keeper. This recipe is lowfat, healthy, tasty and freezes well. Pop frozen muffins in the microwave for 20 seconds and go! You can find ground flax in the baking section near flour, in most grocery stores. The Omega3s make it a good addition.

Healthy Banana Oat Muffins
Preheat oven to 375F. Line muffin tins with paper liners, spray liners.

½ cup skim milk
½ cup old fashioned oats
1 cup flour 
3 Tbsp ground flax seed 
1 tsp baking powder
1 tsp cinnamon
pinch salt
2 ripe bananas, mashed
1/3 cup brown sugar
2 Tbsp canola oil
1 tsp vanilla extract
2 egg whites
(or 4 Tbsp egg beaters)
Topping, see below

Pour oats into milk and stir, set aside to soften. In a small bowl, combine flour, flax meal, baking powder, cinnamon, nutmeg and salt. Stir to mix and set aside. In a larger bowl, smash bananas with a fork and add in brown sugar, oil, vanilla and eggs. Beat with a whisk until well incorporated. Add in the milk and oats and stir. Add the dry ingredients and stir until just mixed.

Topping: Mix 2 Tbs melted butter, 1/4c oats, 3 Tbs brown sugar,   3 Tbs ground flax seed, 1/2 tsp cinnamon.

Fill liners using a 1/3 measuring cup, add oat topping (about 1 tsp each). Bake at 375F for 15-18 minutes, do not over bake (crumbs will slightly cling to a toothpick). Let cool and enjoy or freeze for up to 6 months.


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