Oat Flour Banana Muffins Recipe 435
BANANA OAT MUFFINS
Chopped pecans add pleasant crunch to these hearty banana oatmeal muffins with rich flavor. These muffins are low in cholesterol, but you'd never know it. My husband and I love them. -Marjorie Mott, Galatia, Illinois
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 180 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.
BANANA OAT MUFFINS
A healthy and delicious morning treat!
Provided by Karen Resciniti
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 199.9 calories, Carbohydrate 30.1 g, Cholesterol 16.7 mg, Fat 7.5 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 296 mg, Sugar 11.5 g
EMILY'S FAMOUS BANANA OAT MUFFINS
I created these muffins to use up some bananas and have a nutritious snack for breakfast.
Provided by your mom
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with paper liners or coat with cooking spray.
- In a large bowl, stir together the bananas, brown sugar, egg, vanilla and oil. Combine the whole wheat flour, oats, cinnamon, ginger, baking powder and baking soda; stir into the banana mixture until blended. Spoon the batter into the prepared muffin cups.
- Bake in the preheated oven until the tops spring back when lightly pressed, about 25 minutes. Cool for a few minutes in the pan before attempting to remove them.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 46.2 g, Cholesterol 15.5 mg, Fat 10.4 g, Fiber 4.2 g, Protein 4.6 g, SaturatedFat 1.7 g, Sodium 149.2 mg, Sugar 22.7 g
BEST BANANA OAT MUFFINS
These are a light, tasty treat sure to have you reaching for more ! You can leave out the egg for vegans/vegetarians and feel free to add more cinnamon if you wish! Enjoy ---
Provided by missalexandrah
Categories Breakfast
Time 30m
Yield 6 muffins, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour, oats, baking powder, baking soda, cinnamon and salt in bowl and mix.
- Add the egg, sugar, margarine or butter, bananas and raisins.
- Mix second set of ingredients together with first, making sure to mash bananas well and do not over mix.
- Grease muffin tins with little bit of butter.
- Fill tins 3/4 full.
- Bake at 350 degrees F for 20 minutes.
- Top should spring back when lightly touched.
Nutrition Facts : Calories 550.1, Fat 18.3, SaturatedFat 3.4, Cholesterol 52.9, Sodium 893.2, Carbohydrate 91, Fiber 6.3, Sugar 44.9, Protein 9
MUFFIN TIN BANANA OAT MUFFINS RECIPE BY TASTY
Here's what you need: banana, egg, honey, baking powder, cinnamon, nutmeg, salt, vanilla, greek yogurt, oats, milk, chopped strawberry, chopped apple, blueberry, blackberry, raspberry, chopped almond
Provided by Merle O'Neal
Categories Breakfast
Yield 6 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 222 calories, Carbohydrate 41 grams, Fat 3 grams, Fiber 3 grams, Protein 7 grams, Sugar 22 grams
BANANA OAT BRAN MUFFINS
This started out as a high fat recipe from epicurious.com. I replaced the white flour with whole wheat and whole wheat pastry flour, substituted nonfat yogurt and applesauce for the whole milk and butter and used raisins in place of nuts. In the end, you end up with a moist, flavorful, nutritious, fat-free muffin. What is better than that? They also freeze very well.
Provided by Caet5244
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400.
- Combine flour, oat bran, sugar, baking powder and salt in a large bowl.
- Whisk together yogurt, maple syrup, egg whites, vanilla and banana.
- Stir wet mixture into dry mixture just until combined.
- Stir in raisins.
- Divide batter among 12 muffin cups and sprinkle 1 teaspoon of pecans on each.
- Bake until toothpick inserted in center comes out clean, about 18-20 minutes.
- Transfer to rack to cool.
Nutrition Facts : Calories 184.8, Fat 2.6, SaturatedFat 0.3, Cholesterol 0.3, Sodium 211.8, Carbohydrate 40.7, Fiber 4.1, Sugar 19.9, Protein 5.4
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