Oatmeal Banana Muffins
Servings
Prep Time
Cook Time
Ready In
Recipe: #12169
February 26, 2014
Categories: Grains, Oats, Fruit, Banana, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Brunch, Fall/Autumn, Winter, Oven Bake, Make it from scratch, Kid's Lunches, Muffins more
"These muffins are tasty and a little healthier because they don't contain butter. You can substitute applesauce for some of the oil, and they still come out moist and delicious. Be sure the bananas are very ripe."
Ingredients
Nutritional
- Serving Size: 1 (108.2 g)
- Calories 406.9
- Total Fat - 20.5 g
- Saturated Fat - 3.1 g
- Cholesterol - 52.1 mg
- Sodium - 93.5 mg
- Total Carbohydrate - 49.9 g
- Dietary Fiber - 2.6 g
- Sugars - 19.2 g
- Protein - 6.9 g
- Calcium - 76.6 mg
- Iron - 1.4 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.1 mg
Step 1
Preheat the oven to 350°F and prepare a muffin pan with cupcake liners (or grease and flour the openings.
Step 2
In a medium bowl, sift the flour and baking powder together, then stir in the oats.
Step 3
In a separate bowl, whisk or beat the eggs, sugar, oil and salt until pale and fluffy.
Step 4
Fold this mixture and the bananas into the flour to combine.
Step 5
Spoon the mixture into the muffin pan. Sprinkle some oats over each muffin and bake for 15 minutes, or until muffins are golden.
Tips & Variations
No special items needed.
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