Jul 20

This is a great low fat recipe for muffins that we’ve been making for years. We’ve read on frugal blogging sites never to throw away bananas that are getting too ripe, keep an eye on them and if a number will be ready faster than they’ll get eaten, put them in the freezer, pealed and measured out. This recipe is a great way to use up some of those frozen bananas. (Note, the team daughter thought it a good idea to top some with chocolate bits. Works for me!)


Banana Muffins
2 cups white flour
1/2 cup packed brown sugar
1 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp nutmeg
2 cups reg oatmeal
1 cup egg
4 tbl (1/4 cup) applesauce
2 cups (about 4) ripe banana
1 cup plain nonfat yogurt
1-2 cups raisins
400F oven
Run oatmeal through blender (just a short bit, it should look like flour), mix all dry
ingredients, then fold in wet and raisins.
Makes 12 big muffins


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