Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 6 muffins
- Calories123
- Total Fat (g)3
- Monounsaturated Fat (g)1
- Polyunsaturated Fat (g)1
- Sodium (mg)72
- Carbohydrate (g)21
- Total Sugar (g)9
- Fiber (g)2
- Protein (g)3
Banana-Oat Muffins
Bake: 18 minutes
Cool: 5 minutes
Stand: 5 minutes
Ingredients
- Nonstick cooking spray
- 1/2 cupwhite whole wheat flour or whole wheat flour
- 1/4 cupquick-cooking rolled oats
- 3 tablespoonspacked brown sugar
- 2 tablespoonsflax seed meal
- 1/2 teaspoonbaking powder
- 1/4 teaspoonground cinnamon
- Dashsalt
- 1 smallripe banana, cut up (1/2 to 2/3 cup)
- 1/4 cupfat-free milk
- 2 tablespoonsrefrigerated or frozen egg product, thawed, or 1 egg white
- 1 tablespooncanola oil
Directions
Preheat oven to 400°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.
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.
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.
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.







