Banana Orange Yogurt Muffins

• 1 1/2 cups rolled oats uncooked
• 1 cup flour, all-purpose
• 13 cup brown sugar firmly packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon ground
• 1/4 teaspoon salt optional
• 13 cup dates chopped
• 8 ounces yogurt, non-fat plain
• 3/4 cup bananas mashed (2 medium)
• 2 each egg whites slightly beaten
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons orange zest grated
• 1 cup blueberries fresh or frozen, optional

1. Heat oven to 400 F.
2. Spray bottoms only of 12 muffin cups with no-stick cooking spray.
3. Combine dry ingredients including dates; mix well.
4. Add combined yogurt, banana, egg whites, oil and orange peel, mixing just until dry ingredients are moistened.
5. Stir in blueberries if using.
6. Fill muffin cups almost full.
7. Bake 20 to 22 minutes or until golden brown.
8. Let muffins stand a few minutes; remove from pan.
9. Let milk and juice stand 5 minutes or until slightly thickened.
10. NOTES* *1 whole egg can be substituted for the 2 egg whites *Can substitute 3/4 cup skim milk combined with 2 1/2 teaspoons lemon juice for yogurt.

rolled oats, flour, brown sugar, baking powder, baking soda, cinnamon ground, salt, dates, yogurt, bananas mashed, egg whites, vegetable oil, orange zest, blueberries

Taken from recipeland.com/recipe/v/banana-orange-yogurt-muffins-13269 (may not work)