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Banana-Oatmeal Muffins

Prep time 8 mins
Cook time 18 mins
Yield 12 servings (serving size: 1 muffin)
These easy-to-pack muffins make a great on-the-run breakfast or afternoon snack.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

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

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

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

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

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

Oxmoor House Healthy Eating Collection