Bright Day Banana Muffins

Low-fat, low-cholesterol, high fiber, and they taste great!



Step: 1

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

Step: 2

Mash bananas in a bowl until no lumps remain. Add brown sugar, egg whites, egg, and canola oil; mix thoroughly. Stir flour, oats, baking soda, salt, and baking powder into the batter until just combined.

Step: 3

Fill muffin cup 2/3-full with batter.

Step: 4

Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.


Per Serving: 212 calories; protein 4.1g; carbohydrates 40.7g; fat 4.7g; cholesterol 13.6mg; sodium 180.4mg.

The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.

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