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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | teaspoon | baking soda | 1 1/2 | cups | all-purpose flour | 1 | teaspoon | baking powder, Gluten free | 1/2 | teaspoon | salt | 3 | medium (7" to 7-7/8" long) | bananas | 1 | cup | Bob's Red Mill | 3/4 | cup | splenda no-calorie sweetener | 1/3 | cup, unpacked | brown sugar, light (unpacked) | 5.3 | tablespoons | Light Smart Balance Buttery Spread (Softened)light | 1/3 | cup | eggs, white only | 1 | tablespoon | cinnamon, ground | 1/4 | teaspoon | nutmeg | 1/2 | cup, chopped | pecans | 1 | tablespoon | Light Smart Balance Buttery Spread (Softened)light | 1/3 | cup, unpacked | brown sugar, light | 2 | tablespoons | all-purpose flour | 1 | teaspoon | cinnamon, ground |
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Steps
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Sequence
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Step
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| | 1 | Combine oats, 1 1/2 c. flour, baking powder, baking soda, and 1/2 teaspoon salt in a mixing bowl. Include a tbs. cinnamon, a dash of nutmeg, and 1 teaspoon ground roasted ginger (optional). | | 2 | In a separate bowl, add the melted butter, bananas, egg whites, splenda, and a teaspoon vanilla extract (opt)and beat together until smooth. | | 3 | Slowly add the banana mix to the flour mix and stir. | | 4 | Add to 10-15 muffin cups. | | 5 | Put the last three ingredients in a bowl and cut in the butter until the mixture resembles cornmeal and sprinkle it on the top of the muffins. | | 6 | Bake at 375 for 19-21 minutes. |
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