Banana oatmeal muffins

Muffin batter:
1 cup flour
2 tea. baking powder
1/2 tea. baking soda
1 1/4 tea. cinnamon
1 C dry oatmeal (quick oats)
2 egg whites
1/2 C unpacked brown sugar (less 2 T)
3/4 C skim milk
1/2 C plain yogurt
1 C mashed banana
Crumb topping:
2 T brown sugar (reserved from batter)
1/4 tea cinnamon
1 T butter
1 T flour
10 grams of finely chopped pecans (about 6)

Sift 1 cup flour, baking powder, baking soda, and all but 1/4 teaspoon of the cinnamon into a bowl. In a separate bowl soak the oats and milk for a few minutes, add egg whites, all but 2 tablespoons of the brown sugar, yogurt and mashed banana. Add the dry ingredients to the wet ingredients. Spray each cupcake paper with nonstick spray. Divide the batter into 21 cupcake tins. Prepare the crumb topping by mixing the butter, 1 tablespoon flour, grated pecans, 2 T brown sugar and 1/4 teaspoon cinnamon until crumbly. Top each muffin with the crumb mixture. Bake at 400 degrees for 20 minutes.

Number of Servings: 21

Recipe submitted by SparkPeople user JILL_DIANE.