Bananaoatmealminimuffins Recipes

OATMEAL BANANA MUFFINS

Steps:

• Preheat oven to 375°
• In a large bowl mix oatmeal, flour, baking powder, baking soda, cinnamon, nutmeg, salt and sugar together.
• In a smaller bowl mix egg, oil and vanilla. Add to dry ingredients and stir.
• Stir in bananas
• Divide into 12 sprayed or paper lined muffin tins..
• In another bowl combine topping ingredients. Sprinkle over muffin batter.
• Bake at 375 for 18-20 minutes

BANANA OATMEAL MUFFINS

Steps:

• Preheat oven to 375°F In medium bowl, stir together the flour, oatmeal, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. In a separate bowl, combine the mashed bananas, eggs, vanilla and butter. Add the banana mixture to the flour mixture, stirring just until the dry ingredients are moistened.
• Spoon batter into greased muffin cups. Bake for 15 to 18 minutes (start watching around 12 minutes; oven temperatures vary) or until toothpick inserted into center muffin comes out clean. Let cool in pan on wire rack for 10 minutes. Remove muffins from pan and let cool on wire rack.

HEALTHY BANANA OAT MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
• Melt the butter in a small skillet set over medium heat, and cook until it starts to bubble and foam, about 5 minutes. Continue cooking, stirring constantly, until the foam subsides and brown specks start to appear, 1 to 2 minutes. Transfer the butter to a medium mixing bowl to cool slightly.
• In a large bowl, combine the flour, 1/2 cup of the oats, the baking powder, salt and baking soda.
• Add the sour cream, sugar and vanilla to the browned butter and whisk. Add the eggs and whisk until combined. Fold the wet ingredients into the dry ingredients and mix until just combined. Then fold in the bananas (don't worry if there are a few lumps).
• Divide the batter evenly among the prepared pan. Sprinkle with the remaining 2 tablespoons oats. Bake until the muffins are light golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a wire rack to cool completely.

BANANA OAT MUFFINS

Steps:

• Combine flour, oats, sugar, baking powder, soda, and salt.
• In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
• Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

BANANA OATMEAL MUFFINS RECIPE

Steps:

• Gather the ingredients.
• Line a 12-cup muffin tin with paper baking cups. Preheat oven to 350 F. In a large bowl, combine the flour, rolled oats , sugar, baking powder, baking soda, and salt. Set aside.
• In another large bowl, beat the egg lightly . Stir in the milk, oil, and vanilla.
• Add the mashed banana and combine thoroughly.
• Stir the flour mixture into the banana mixture until just combined.
• Spoon the batter into the prepared muffin tin.
• In a small bowl, stir together the oats and cinnamon. Using a pastry blender or a couple of knives, cut in the butter until the mixture resembles coarse crumbs.
• Sprinkle the oat mixture on top of the muffin batter. Bake for 20 to 22 minutes, or until a toothpick inserted into the centers comes out clean.
• Cool the muffin on a wire rack for 5 minutes. Remove muffins from muffin tin and serve warm.
• Enjoy.

BANANA OATMEAL MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a medium bowl, mash bananas. Mix eggs, maple syrup, salt, baking powder, vanilla extract, cinnamon, and Greek yogurt into mixture.
• Add oats and milk, and mix. Let the mixture sit for a few minutes, so the oats soak up the liquid and the consistency is like oatmeal.
• Line muffin tins with muffin liners. Pour the mixture into each muffin cup about ¾ full. Add your preferred toppings and gently push your toppings into each muffin cup.
• Bake for 30 minutes.
• Let cool for 5 minutes before eating. Once cool, you can also store in an airtight container or freeze in a storage bag.
• Enjoy!

MUFFIN TIN BANANA OAT MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC).
• In a medium bowl, mash the banana until mostly smooth. Add the egg and stir to combine.
• Add the honey, baking powder, cinnamon, nutmeg, salt, vanilla and Greek yogurt and mix well. Fold in the oats, then stir in the milk.
• Fill each cup of a greased 6-cup muffin tin ¼ of the way full. Add your additions of choice, then fill the muffin cups to the top with the rest of batter and top with more fruit or nuts.
• Bake the muffins for 30 minutes, or until risen slightly and golden brown around the edges.
• Let cool for 5 minutes.
• Enjoy!

BANANA OAT MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, beat the egg whites, bananas, brown sugar, milk and oil. Stir into dry ingredients just until moistened. Stir in pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

BANANA OATMEAL MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with papers liners.
• Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat first egg into the butter until completely blended; beat in the vanilla extract with the remaining egg.
• Mix bananas, milk, and allspice together in a separate bowl; stir into the creamed butter mixture. Whisk flour, baking powder, and baking soda together in a separate bowl; slowly stir into banana-butter mixture until batter is just mixed. Fold oats and walnuts into batter. Scoop batter into the muffin cups using a large ice cream scoop.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes.

BANANA OATMEAL MINI MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Spray mini muffin tins with non-stick spray (do not use muffin liners, the dough sticks to them too much).
• Combine all dry ingredients in a large bowl.
• In a smaller bowl, combine banana, yogurt, oil, vanilla, and egg, and stir well.
• Add wet ingredients to dry, stirring gently just until fully moistened.
• Fill each muffin tin with an ever-so-slightly heaping tablespoon of batter.
• Bake 10-12 minutes (11 is best in my oven).
• Alternatives: 8x8 square pan - bake 30-35 minutes until toothpick in the center comes out clean. Loaf pan - bake 50-55 minutes until toothpick in the center comes out clean. Cool thoroughly.
• Read more about www.azcentral.com White Whole Wheat Flour (it's an informative atricle).