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Muffins seem to be a favorite amongst mine and Rebecca’s breakfast staples. We like them to be filling, good for breakfast, and most important, healthy! To be totally honest, I made these because I had a “what’s in my pantry” moment and I had bananas and a new container of Old-fashioned Oats. So, why not make some delicious banana oatmeal muffins? Only 2 WW points a piece.

Low Fat Breakfast Banana Oatmeal Muffins

Ingredients (20 muffins):

  • 4 bananas, ripe or not
  • 1 1/4 cup of all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 3 tsp olive oil
  • 1 large egg
  • 2 large egg whites
  • 1 cup uncooked old-fashioned oats

Instructions:

1. Preheat your oven to 350 degrees. Grease your muffin pan.

2. In a large bowl, smash your 4 bananas, add olive oil and the single whole egg. Combine well.

3. Once mashed, add on top the flour, cinnamon, baking soda/powder, salt, oats and packed brown sugar. The original recipe said to do wet, then dry, but I find that a lot  more important with cookies.

4. In a stand mixer (or however you normally whip egg whites), combine 2 eggs worth of whites and whip until medium stiff peaks. Then, fold in 3 sections into the muffin batter.

5. Scoop the final batter into your muffin tin and bake for 10-15 minutes or until tops are firm and bounce back to touch. If you make this a loaf, it may take as much as 45-50 minutes.

Weight Watchers PointsPlus = 2 per muffin

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