This. Was. Delicious. Crispy crust with a custard-like inside. Recently, I've been using banana as my sweetener in oatmeal and other baked goods. It works very well and gives the cake a much more fruity taste and creamy texture. This muffin is basically fat-free, so I topped mine with coconut butter.
1/4 tsp baking powder
1/4 tsp cinnamon (I use this new roasted cinnamon from McCormicks)
pinch of salt
1/4 cup dry rolled oats
1/4 cup blueberries
Puree egg whites, banana, baking powder, cinnamon and salt in a small blender. Mix gently with oats and blueberries, then pour into a small, oven-safe greased cooking vessel. Bake at 400 degrees for 15-20 minutes.