Banana-Oat Muffins

This recipe for low-fat banana muffins can be made quickly with a blender. Bake them up for breakfast or a snack.

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2 users rated this recipe an average rating of 3.0
Yields:
6 muffins
Prep:
15 mins
Cool:
5 mins
Bake:
18 mins to 20 mins 400°F
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Banana-Oat Muffins

Ingredients
 
Nonstick cooking spray
1/2
cup white whole wheat flour or whole wheat flour
1/4
cup quick-cooking rolled oats
3
tablespoons packed brown sugar
2
tablespoons flax seed meal
1/2
teaspoon baking powder
1/4
teaspoon ground cinnamon
 
dash salt
1
ripe banana, cut up (1/2 to 2/3 cup)
1/4
cup fat-free milk
2
tablespoons refrigerated or frozen egg product, thawed, or 1 egg white
1
tablespoon canola oil

Directions

  1. Preheat oven to 400 degrees F. Lightly coat six 2 1/2-inch muffin cups with nonstick cooking spray or line with paper bake cups and coat insides of paper cups with nonstick cooking spray; set aside.
  2. In a medium bowl, stir together flour, oats, brown sugar, flax seed meal, baking powder, cinnamon, and salt. Make a well in the center of the flour mixture; set aside.
  3. In a blender, combine banana, milk, egg, and oil. Cover and blend until smooth. Add banana mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each about three-fourths full.
  4. Bake for 18 to 20 minutes or until lightly browned. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

Nutrition Facts

(Banana-Oat Muffins)
    Per serving:
  • 123 kcal cal.,
  • 3 g fat
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 72 mg sodium,
  • 21 g carb.,
  • 2 g fiber,
  • 9 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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