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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Banana-Oat Muffins

Yield: 6 muffins
Prep 15 mins Cool 5 mins Bake 400°F 18 mins to 20 mins
Banana-Oat Muffins
  •  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

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)
  • cal. (kcal) 123,
  • Fat, total (g) 3,
  • carb. (g) 21,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 9,
  • pro. (g) 3,
  • sodium (mg) 72,
  • Percent Daily Values are based on a 2,000 calorie diet

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