Banana Oatmeal Raisin Muffins

Delicious and healthy; great way to use extra bananas.

• Ready In: 40 mins
• Yields: 18 muffins

Ingredients

• 1  cup unbleached white flour
• 2  medium bananas (about 7-inch long)
• 1⁄4 teaspoon nutmeg
• 1⁄2 teaspoon cinnamon
• 1  cup Quaker Oats (grind in food processor to desired texture)
• 6  ounces  nonfat banana yogurt
• 1⁄4 cup raisins
• 1⁄4 cup brown sugar (packed)
• 1⁄2 teaspoon baking soda
• 1  teaspoon baking powder
• 2  egg whites
•  olive oil (spray works best)

Directions

1. Preheat your oven to 400°F, and coat the baking tins with a bit of olive oil to prevent sticking.
2. Combine the dry ingredients (flour, oats, cinnamon, nutmeg, brown sugar, baking soda, baking powder) in a large bowl and mix well.
3. Mash the bananas into a pulp and then combine with the banana yogurt until thoroughly mixed.
4. in a separate bowl, whip the egg whites for 3 minutes until they are somewhat stiff and fluffy.
5. Then mix the egg whites with the yogurt and banana mixture.
6. Finally, add the raisins.
7. Now pour the wet ingredients (banana/yogurt/egg/raisin mixture) into the dry ingredients (flour/oats/nutmeg/cinnamon/baking powder/baking soda).
8. Mix until just combined (make sure nothing stays dry).
9. Fill the muffin tins and bake for about 20 minutes.
10. Cool for 5 minutes and then remove from tins and place on cooling racks to cool further.