Toasted-Oat Banana Muffins

Toasted oats and walnut oil give these muffins a rich, nutty flavor without the saturated fat. These can be made in advance, frozen, and then reheated at serving time.

1 cup old-fashioned rolled oats
1/3 cup flaxseeds
2 cups flour
2/3 cup packed dark brown sugar
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1 pound very ripe bananas (about 3)
1 cup buttermilk
2 tablespoons walnut oil
2 large egg whites
1 teaspoon vanilla extract

1 Preheat the oven to 350°F. Line a muffin tin with paper liners or spray with nonstick cooking spray.

2 In a small baking pan, toast the oats, stirring occasionally, until lightly browned, about 10 minutes.

3 In a mini food processor or spice mill, grind the flaxseeds. Transfer to a large bowl and add the oats, flour, brown sugar, baking powder, baking soda, salt, cardamom, and cinnamon.

4 In a medium bowl, with a potato masher or fork, mash the bananas. Add the buttermilk, walnut oil, egg whites, and vanilla. Mix well.

5 Make a well in the center of the flour mixture and pour in the banana mixture. Mix until just combined. Do not overmix.

6 Spoon the batter into the muffin tin. Bake 17 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from the pan and cool on a wire rack.

Makes 12 muffins servings.
Per muffin: 224 calories, 4.7g total fat (0.6g saturated), 1mg cholesterol, 3g dietary fiber, 41g carbohydrate, 6g protein, 289mg sodium.