It’s always nice to have something to look forward to during a hard day at work. A light, fluffy, low-fat, solar-baked, banana muffin makes a great afternoon snack and is certain to brighten up your day.


3 large egg whites, at room temperature

1 1/2 cups all-purpose flour

2/3 cups oat flour

3 tablespoons sugar

2 teaspoons baking soda

1/2 teaspoon ground cinnamon

3 large ripe bananas

2/3 cup milk (low-fat or nonfat)

1/2 cup maple syrup

1/4 cup vegetable oil

1 teaspoon vanilla extract


Set the Sun Oven out to preheat. Spray the indentations of two muffin pans with six cups each with cooking spray or use silicone baking molds.

Using an electric mixer at high speed, beat the egg whites in a medium bowl until soft peaks form. Set aside.

In another medium bowl, whisk together the all-purpose flour, oat flour, sugar, baking soda and cinnamon until well blended. Set aside.

In a large bowl, mash the bananas with a potato masher until smooth. Using a wooden spoon, stir in the milk, maple syrup, oil and vanilla. Then stir in the flour mixture until just moistened. Gently fold in the egg whites until no white streaks are visible.

Fill the prepared tins 3/4 full. Use any excess batter for a second batch or use additional silicon baking molds. Using a rack to separate the two muffin pans, cross stack them on the leveling tray in the preheated Sun Oven. Bake until a toothpick inserted into the center of one muffin comes out with a few moist crumbs attached, about 45 minutes. If necessary, leave the bottom pan in an additional 10 minutes or so.

Set the pans on wire racks to cool for 10 minutes. Remove the muffins from the pans and cool for 5 more minutes. If freezing, let the muffins cool completely before storing in plastic freezer bags.

Makes 12 muffins

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