egg whites, 2 nonfat milk, 2/3 cup canola oil, 3 Tablespoons oat flour, 1 cup whole wheat flour, 1 cup sugar, 1/4 cup mashed ripe banana, 1/2 cup baking powder, 1 Tablespoon salt, 1/2 teaspoon ground nutmeg, 1/2 teaspoon diced rhubarb, 2/3 cup
Preheat oven to 400. Spray bottoms of 12 muffin pan cups with oil. In medium bowl beat egg whites with fork; stir in milk and oil. Add remaining ingredients except rhubarb, mixing just until flour is moistened (batter will be lumpy). Fold in rhubarb. Divide batter among prepared muffin cups, filling to top. Bake 20-25 minutes, until golden brown. Cool on rack. Makes 12 muffins.