I wanted a healthy, low sugar breakfast muffin and I happened to have some bananas. So I looked up some recipes and made some adjustments. I made about 8 muffins out of this recipe, but they are huge. So if you want smaller snack-size muffins, you can probably make about 15 that size.
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.
