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Cocoa Banana Mini Muffins

1 1/4 cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup granulated sugar
1/3 cup baking cocoa
2 teaspoons baking powder
1/4 teaspoon baking soda
2/3 cup mashed ripe bananas (about 2 small)
1/2 cup fat-free milk
5 tablespoons margarine or butter, melted
2 large egg whites or 1 large egg, lightly beaten
1 teaspoon vanilla extract
Powdered sugar (optional)

1. Heat oven to 400°F. Line thirty-six miniature muffin cups with paper baking cups or spray bottoms only with cooking spray.
2. In large bowl, combine flour, oats, granulated sugar, cocoa, baking powder and baking soda; mix well.
3. In medium bowl, combine bananas, milk, margarine, egg whites and vanilla; blend well.
4. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
5. Fill muffin cups almost full.
6. Bake 10 to 12 minutes or until wooden pick inserted in center comes out clean. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Cool completely.
7. Sprinkle with powdered sugar, if desired. Store tightly covered.

Makes 3 dozen muffins.

Cook’s Tip: To make standard-size muffins, line 12 medium muffin cups with paper baking cups. Proceed as recipe directs. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.

Recipe provided courtesy of The Quaker Oats Company.