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Quick and Easy Banana-Oat Muffins

Photo: Yunhee Kim; Styling: Anna Beckman
Prep time 5 mins
Cook time 16 mins
Yield Makes 9 muffins (serving size: 1 muffin)
Leftover muffins can be frozen for up to two weeks.

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

Nutrition 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

How to Make It

  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.