Banana-Oatmeal Muffins

Oxmoor House
These easy-to-pack muffins make a great on-the-run breakfast or afternoon snack.
12 servings (serving size: 1 muffin)


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1 cup all-purpose flour
1 cup quick-cooking oats
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 large egg
1 cup low-fat buttermilk (1%)
1 cup chopped ripe banana
1/3 cup packed light brown sugar
2 teaspoons vegetable oil
1 teaspoon vanilla extract
Cooking spray
1 1/2 teaspoons bottled cinnamon-sugar


Prep: 8 Minutes
Cook: 18 Minutes

Preheat oven to 425°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, and next 4 ingredients in a bowl; stir well.

Combine egg and next 5 ingredients; stir well with a whisk. Add to flour mixture, stirring just until moist.

Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle batter evenly with cinnamon-sugar.

Bake at 425° for 18 minutes or until muffins spring back when touched lightly in center.

Remove muffins from pan immediately; place on a wire rack.

Created date

March 2010

Nutritional Information

Calories 130
Fat 2.0 g
Satfat 0.5 g
Protein 3.6 g
Carbohydrate 24.9 g
Cholesterol 19 mg
Iron 1.2 mg
Sodium 253 mg