Banana-Rhubarb Muffins
| Yield: | 12 Servings |
| Categories: | Muffins, Breads |
| 2 | Egg whites or 1/4 cup cholesterol free egg product | |
| 2/3 | c | Skim milk |
| 1/4 | c | Vegetable oil |
| 2 | c | Oat flour blend |
| 1/2 | c | Sugar |
| 1/2 | c | Mashed ripe banana |
| 1 | tb | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | ts | Nutmeg |
| 2/3 | c | Chopped fresh rhubarb or frozen rhubarb, thawed and well drained |
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