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Low-Fat Banana Muffins

February 19, 2011

These are a healthy choice to make if you’re trying to reduce the amount of fat you eat or if you’re just looking for a different type of banana muffin.

Eat them quickly; they’ll get dry in a breadbox because of their lack of fat, but they are good fresh and you can feel OK about putting a little butter on them.

Low Fat Banana Muffins

1 C. uncooked old-fashioned oatmeal, preferably organic (not instant or quick)

1/4 C. oatbran (You can get this at the local health food store.)

1 C. whole wheat pastry flour

1/2 brown sugar or honey or other sweetener, if you like

2 t. baking powder

1 t. baking soda

1 egg

4 medium-sized ripe bananas

1/3 C. apple sauce, unsweetened (If all you have is sweetened apple sauce, reduce the amount of sweetener you use.)

1/4-1/2 C. chopped nuts (walnuts, pecans, almonds, etc.)

sesame seeds, optional

Preheat the oven to 375. Prepare 12 regular-sized muffin cups. Combine wet ingredients in a small bowl. Combine dry ingredients (except nuts and sesame seeds) in a large bowl. Mix the wet ingredients into the dry ingredients until just combined. If you over-mix, the muffins will be tough. Stir in nuts. Divide the batter between the muffin cups. Sprinkle with sesame seeds. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

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