2 tsp. baking soda
1/4 c. buttermilk
3 well ripened, mushy bananas
1 c. brown sugar, packed
1 egg
2 egg whites
1/4 lb. butter, softened
1 c. white flour
1 c. oatmeal
1 c. chopped pecans

In a small bowl, blend baking soda with buttermilk. Allow to rest for 5 minutes. Mixture will be bubbly. Blend together bananas, brown sugar, egg and egg whites. Add in butter, mixing well.

Mix flour and oatmeal together and gently fold into banana mixture. Add buttermilk mixture and pecans and stir until just blended.

Pour into 12 muffin tins which have been oiled or lined with muffin liners. Bake at 325 degrees for 30 minutes. Muffins will be browned and firm to touch. Serves 12.