Healthy Banana Soy Muffins

Ingredients:

1 cup Soy flour
1/2 cup soy concentrate
1/2 cup wheat bran
1/2 cup rolled oats, whizzed in blender
1/2 cup Splenda
3 tablespoons walnuts
1/2 tsp salt
1 1/2 cup skim milk
4 egg whites
1 tablespoon olive or canola oil
1 cup mashed bananas


Directions:
Place dry ingredients in a bowl. Mix wet ingredients in separate bowl, and
mix lightly until blended. Bake in 375 oven, for 25 -30 minutes.

Low-Fat Berry Muffins

1 cup nonfat milk
3/4 cup rolled oats (do not use quick-cooking oats)
2 teaspoons apple cider vinegar
Nonstick spray or paper muffin cups
11/2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 pint berries, hulled if necessary (do not use strawberries)
3/4 cup packed light brown sugar
1/4 cup canola or vegetable oil
1 large egg, lightly beaten, at room temperature
1 teaspoon vanilla extract


1. Combine the milk, oats, and vinegar in a large bowl; stir until well blended. Let the mixture stand undisturbed at room temperature for 20 minutes.
2. Position the rack in the center of the oven and preheat the oven to 400°E To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place them on a baking sheet.
3. Whisk 11/2 cups all-purpose flour, the baking soda, and salt in a small bowl until well combined. In a second small bowl, mix the berries and the remaining 1 tablespoon flour until the berries are well coated. Set both bowls aside.
4. Using a wooden spoon, stir the brown sugar, oil, egg, and vanilla into the oat mixture until uniform and somewhat smooth. Stir in the flour mixture until moistened. Gently fold in the coated berries, taking care not to break them up.
5. Fill the prepared tins three-quarters full. Use additional greased tins or small, ovensafe, greased ramekins for any leftover batter; or reserve the batter for a second baking. Bake for 25 minutes, or until the muffins are lightly browned with flat, cracked tops.
6. Set the pan on a wire rack to cool for 10 minutes. Gently tip each muffin to one side to make sure it isn't stuck. If one is, gently rock it back and forth to release it. Remove the muffins from the pan, place them upside on the wire rack, and cool for 5 minutes more. Turn them over and serve, or cool them completely before sealing them in an airtight container. Because the berries remain whole, we do not recommend freezing these muffins. They will stay fresh for up to 24 hours at room temperature.