Banana-Oat Muffins

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

Yield: 1 dozen (serving size: 1 muffin)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 169
  • Fat: 6.6g
  • Saturated fat: 1.1g
  • Protein: 3.3g
  • Carbohydrate: 25.3g
  • Cholesterol: 20mg
  • Iron: 1.2mg
  • Sodium: 166mg
  • Calories from fat: 35%
  • Fiber: 1.5g
  • Calcium: 62mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 375°.
  2. 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.
  3. Combine banana and next 4 ingredients in a small bowl; add to dry ingredients, stirring just until moist.
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