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
My Notes

Only you will be able to view, print, and edit this note.

Add Note