What you need:
1 C whole wheat flour
1 C cooking oats
1/4 C Splenda
1/4 C Sugar In the Raw (you can use Stevia in the Raw for lower calories)
3 T brown sugar (or 1/4 C loosely packed)
1 t baking powder
1/2 t baking soda
1 t ground cinnamon
1/2 t ground nutmeg (or pumpkin pie spice)
1/4 C unsweetened applesauce
2 eggs (or 3 eggs whites for lower calories)
1 t pure vanilla extract
1/2 - 15 oz. can pure pumpkin puree
2 ripe bananas, mashed
Optional:
1/8 C pure maple syrup (if you want a sweeter muffin, but more calories)
Make it:
Beat applesauce, eggs, vanilla, pumpkin and banana. Mix well.
In a large mixing bowl, combine the flour, oats, Splenda, Sugar in the Raw, brown sugar, baking powder, baking soda, cinnamon and nutmeg.
Add the dry mixture to the wet mixture, stirring until you get a thick batter.
Fill 12 lined muffin cups about 3/4 full with the batter. Bake in a 350 degree oven for about 20 minutes, or until the muffins are lightly golden and set.
Adapted from Sunday Baker
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