Banana-Oat Muffins

Oxmoor House
If you have overripe bananas, place them in the freezer to keep on hand for these muffins
1 dozen (serving size: 1 muffin)


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1 cup all-purpose flour
1 cup regular oats
1/2 cup sugar
1/4 cup wheat germ
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup mashed very ripe banana (about 2 small)
1/3 cup reduced-fat sour cream
1 large egg
1/4 cup canola oil
1 teaspoon vanilla extract
Cooking spray


Prep: 10 Minutes
Cook: 21 Minutes

Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients in a large bowl; make a well in center of mixture.

Combine banana and next 4 ingredients in a small bowl; add to dry ingredients, stirring just until moist.

Created date

March 2010

Nutritional Information

Calories 169
Fat 6.6 g
Satfat 1.1 g
Protein 3.3 g
Carbohydrate 25.3 g
Cholesterol 20 mg
Iron 1.2 mg
Sodium 166 mg
Caloriesfromfat 35 %
Fiber 1.5 g
Calcium 62 mg