Sesame Crunch Banana Muffins
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
12 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 ripe, medium bananas, peeled 1 cup milk 1 egg
1/4 cup vegetable oil 1 teaspoon vanilla 1-1/2 cups quick-cooking rolled oats
1/2 cup all-purpose flour 1/2 cup whole wheat flour 1 tablespoon baking powder
1/2 teaspoon salt sesame crunch



1 Puree bananas in blender (1 cup). In large bowl, combine pureed bananas, milk, egg, oil and vanilla; set aside. In large bowl, combine oats, flours, baking powder and salt. Stir in banana mixture just until dry ingredients are moistened (batter will be lumpy). Fill 12 gresed 2-1/2 inch muffin cups about 3/4 full. Sprinkle 2 teaspoons Sesame Crunch over batter in each cup. Bake in 400 F. oven 20 to 25 minutes or until golden on top and wooden pick inserted in center comes out clean. Cool slightly in pan before turning out onto wire rack. Serve warm.
2 SESAME CRUNCH: In small bowl, combine 1/4 cup chopped nuts, 2 tablespoons each brown sugar and sesame seeds, 1 tablespoon whole wheat flour and 1/4 teaspoon each ground cinnamon and nutmeg. Cut in 2 tablespoons butter or margarine until crumbly.

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