Quick and Easy Banana-Oat Muffins

Leftover muffins can be frozen for up to two weeks.

Yield:

Makes 9 muffins (serving size: 1 muffin)

Recipe Time

Prep: 5 Minutes
Cook: 16 Minutes

Nutritional Information

Calories 152
Fat 5 g
Satfat 1 g
Monofat 2 g
Polyfat 1 g
Protein 4 g
Carbohydrate 25 g
Fiber 3 g
Cholesterol 27 mg
Iron 1 mg
Sodium 178 mg
Calcium 85 mg

Ingredients

2 mashed ripe bananas (about 3/4 cup)
2 tablespoons canola oil
1 egg
1/2 cup fat-free milk
3/4 teaspoon vanilla extract
2/3 cup white whole-wheat flour (such as King Arthur) or whole-wheat flour
1/2 cup quick-cooking oats
1/4 cup sugar
1 3/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Cooking spray

Preparation

1. Preheat oven to 375º.

2. Combine bananas and next 4 ingredients (through vanilla) in a medium bowl; mix well, and set aside.

3. Lightly spoon flour into a dry measuring cup and level with a knife. Whisk together flour and next 5 ingredients (through salt) in a small bowl.

4. Stir the flour mixture into the banana mixture until they are just combined.

5. Spray 9 muffin cups with cooking spray (or use paper liners), and spoon 1/3 cup batter into each cup (cups will be full).

6. Bake 16 minutes or until a wooden pick inserted in center comes out clean.

Note:

Kitty Broiher and Kimberly Mayone,

May 2007