Fat Free Banana Oat Muffins

My life is phat.

Likewise, my life is fat.

So I decided to switch it up and cut the fat.

But not the phat.            You can never have too much of that.

I brought these lean stud muffins to a friend. I explained how healthy they are. I explained how sexy skinny they are… these are the runway models of breakfast pastries.

She just stared.

Confused.

disappointed.

I sorry.

But just picture that awkward moment…

When only one of the six garments you take into a dressing room can successfully make the voyage over your badonk.

When the hungry-lookin, bobble head dressing room attendant throws sad eyes at you and says I’m so sorry.

When you wear sweatpants on Monday, and every other day, like Regina George.

If it were up to Tina Fey, I’d be eating lunch in a bathroom stall.

Germs. Awkward. Dayumn.

Yeah see, at that point, fat doesn’t look so friendly.

Fat starts looking more like a frienemy.

So then you don’t  feel quite so bad for replacing your oil with applesauce.

Or feel like a total cop-out for only using the non-cholesterolish part of the egg.

You don’t even feel like a nutritious jerk while baking with skim milk and whole grains.

No. Not at all.

You feel sassy. Cause you just diva-smacked your frienemy with a mouthful of wholesome in your head.

Mhmmmm.  Look at you.

Fat Free Banana Oat Muffins

  • 1 1/2 cups flour (can substitute up to half with whole wheat)
  • 1 cup quick cooking oats
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 3 egg whites
  • 1/2 cup sugar
  • 3/4 cup skim milk
  • 1/3 cup applesauce
  • 3 medium very ripe bananas, mashed
  • 1 tsp vanilla

Spray a standard 12 cup muffin tin with nonstick cooking spray. Preheat oven to 400 F.

Whisk together the flour, oats, baking powder, baking soda, salt and cinnamon. Set aside.

In a large mixing bowl, combine the egg whites, mashed banana and sugar. Mix in the milk, applesauce and vanilla. Add in the dry ingredients, stirring until just combined. Divide the batter evenly into the muffin cups. Bake for 20 minutes, or until a muffin tops are golden brown and they test done.

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