Recipe: Low-Calorie Blueberry English Muffin

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. 

Ingredients:
1/2 cup liquid egg whites
1.5oz banana (about 1/3 banana)

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. 

Entire cake contains 156 calories, 21g Carbs, 1g Fat, 15g Protein.