Banana-Oat Muffins

If you have overripe bananas, place them in the freezer to keep on hand for these muffins


1 dozen (serving size: 1 muffin)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 21 Minutes

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


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


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.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008