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 from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 152
  • Fat: 5g
  • Saturated fat: 1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 4g
  • Carbohydrate: 25g
  • Fiber: 3g
  • Cholesterol: 27mg
  • Iron: 1mg
  • Sodium: 178mg
  • Calcium: 85mg

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. 1. Preheat oven to 375º.
  2. 2. Combine bananas and next 4 ingredients (through vanilla) in a medium bowl; mix well, and set aside.
  3. 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. 4. Stir the flour mixture into the banana mixture until they are just combined.
  5. 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. 6. Bake 16 minutes or until a wooden pick inserted in center comes out clean.
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