Banana-Rhubarb Muffins

• 2 large egg whites or 1 large egg
• 23 cup milk, skim or low fat
• 1/4 cup vegetable oil
• 2 cups oat flour
• 1/2 cup sugar
• 1/2 cup bananas mashed ripe
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 23 cup rhubarb chopped fresh or frozen, thawed and drained well

1. Preheat oven to 400F (200C).
2. Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups.
3. In medium-sized bowl beat egg whites with fork; stir in milk and oil.
4. Add remaining ingredients except rhubarb, mixing just until flour is moistened (batter will be lumpy).
5. Fold in rhubarb.
6. Divide batter among prepared muffin cups, filling to top.
7. Bake 20 to 25 minutes, or until golden brown.
8. Immediately remove muffins from pan; cool on wire racks.
9. Note: If you don't have oat flour, grind 2 cups of rolled or quick-cooking oats in a food processer until finely ground.

egg whites, milk, vegetable oil, flour, sugar, bananas mashed ripe, baking powder, salt, nutmeg, rhubarb

Taken from recipeland.com/recipe/v/banana-rhubarb-muffins-4250 (may not work)