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Banana Oat Muffins

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1 cup Coach's Oats®
1 cup whole wheat pastry flour
½ cup Splenda brown sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. cinnamon
¼ tsp. salt
8 oz. fat-free plain yogurt
1 ½ cups mashed, very ripe banana
1 egg
6 Tbsp. canola oil


Preheat oven to 350 degrees. Line muffin tin with muffin papers and spray lightly with cooking spray.

Whisk together oats, flour, brown sugar, baking powder, baking soda, cinnamon and salt in a large mixing bowl. In a separate bowl whisk together the yogurt, banana, egg and oil. Add the wet ingredients to the dry ingredients and stir to combine. Do not over mix. Fill muffin cups two thirds full with batter. Bake in preheated oven for 24-26 minutes. Remove from oven and allow to cool for 5 minutes on cooling rack before removing muffins from tin. Makes 16 muffins.

*Recipe provided by Maggie Lauer of The Other Side of 50


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