2 ripe med. bananas, peeled
1 c. low-fat milk
2 egg whites
2 tbsp. vegetable oil
1 tsp. vanilla extract
1 1/2 c. quick-cooking rolled oats
1/2 c. all-purpose flour
1/2 c. whole wheat flour
1 tbsp. baking powder
1/2 tsp. salt

SESAME CRUNCH TOPPING:

2 tbsp. chopped walnuts
4 tbsp. brown sugar
1 tbsp. sesame seed
2 tbsp. whole wheat flour
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tbsp. butter, melted

Puree bananas in blender. In large bowl, combine pureed bananas, milk, egg whites, oil and vanilla; set aside.

In another bowl, combine oats, flours, baking powder, sugar and salt. Stir in banana mixture until just moistened (batter will be lumpy).

Spray muffin tins with cooking spray and fill about 3/4 full.

Combine all topping ingredients and sprinkle 2 tsp. of mixture over batter in each cup and bake in preheated 400 degree oven 20-25 minutes or until golden on top and tester comes out clean. Cool slightly in pan, then turn out onto wire rack. Serve warm. Makes 17 muffins (124 calories each).