Banana-Oatmeal Muffins

These easy-to-pack muffins make a great on-the-run breakfast or afternoon snack.

Yield: 12 servings (serving size: 1 muffin)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 130
  • Fat: 2.0g
  • Saturated fat: 0.5g
  • Protein: 3.6g
  • Carbohydrate: 24.9g
  • Cholesterol: 19mg
  • Iron: 1.2mg
  • Sodium: 253mg

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

Preparation

  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.
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