Peanut Butter Banana Muffins

1 Cup plus 2 Tablespoons Whole Wheat Flour
3/4 Cup Quick Cooking Oats
1 Tablespoon Baking Powder
1/4 Cup Splenda Granular
1 Tablespoons Sugar Free Maple Syrup
1 Cup Mashed Bananas (about 2 medium)
1 Cup Fat Free Milk
1/2 Cup Creamy Reduced Fat Peanut Butter
1/4 Cup Egg Substitute
1 teaspoon Vanilla Extract

Preheat oven to 375 degrees. Spray a 12 hole muffin pan with butter flavored cooking spray. In a medium bowl, combine the flour, oats, baking powder and Splenda. In a small bowl, combine the maple syrup, banana, milk, peanut butter, egg substitute and vanilla. Mix well using a wire whisk. Add the banana mixture to the flour mixture. Mix gently just to combine. Evenly divide the batter between the prepared muffin wells (approx. 1/3 cup each). Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Place the muffin pan on a wire rack and let set for 5 minutes. Remove the muffins from the pan and continue cooling on the wire rack. These are best when completely cool. They also freeze well. If you like a sweeter muffin, you can add more Splenda.

Serves: 12
Per Serving: 140 Calories; 4g Fat (24.3% calories from fat); 6g Protein; 22g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 197mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. WWP: 3 (www.AimeesAdventures.com)