Banana-Orange Muffins

Ingredients

• 1-1/2 cups Large Flake Quaker ® Oats or Quick Quaker ® Oats (uncooked)
• 1 cup all-purpose flour
• 1/3 cup firmly packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cups chopped dates
• 1 8-ounce carton plain non-fat yogourt or 3/4 cup low-fat buttermil
• 3/4 cup mashed ripe banana (about 2 medium)
• 2 egg whites or 1 egg, lightly beaten
• 2 tablespoons vegetable oil
• 1-1/2 teaspoons grated orange peel
• Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or lightly spray bottoms only with cooking spray.
• In large bowl, combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, salt and dates; mix well. In medium bowl, combine yogourt, banana, egg whites, oil and orange peel; blend well.
• Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over mix.)
• Fill muffin cups almost full.
• Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan.