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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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  • Yields: 6 muffins
  • Prep: 15 mins
  • Cool: 5 mins
  • Bake: 18 mins to 20 mins 400°F

Banana-Oat Muffins

Ingredients

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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