Banana-Rhubarb Muffins

45 minutes Prep: 20 minutes Cook: 25 minutes

77 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

2	each	egg whites
2/3	cup	milk, skim
1/4	cup	vegetable oil
2	cups	oat flour
1/2	cup	sugar
1/2	cup	bananas	mashed ripe
1	tablespoon	baking powder
1/2	teaspoon	salt
1/2	teaspoon	nutmeg
2/3	cup	rhubarb	chopped fresh or frozen, thawed and drained well

Directions

Preheat oven to 400 F. 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.

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Nutrition Facts

Serving Size 27g

Amount per Serving

Calories 77 54% of calories from fat

	% Daily Value*
Total Fat 5.0g	7%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 106mg	4%
Total Carbohydrate 9.0g	3%
Dietary Fiber 0.0g	0%
Sugars 9.0g
Protein 0.0g	1%