Quick and Easy Banana-Oat Muffins
| 13 |
26 |
139 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
16 min |
9
|
Oat muffins perfect for on-the-go breakfast, snack or school.
Ingredients
|
2 medium
|
Banana (s)
(ripe, mashed)
|
|
2 tbsp
|
Avocado oil
(or other mild vegetable oil)
|
|
1 medium
|
Egg
|
|
1/2 cup
|
Milk, fat-free (skimmed)
(or alternative)
|
|
3/4 tsp
|
Vanilla extract, pure
|
|
2/3 cup
|
Wheat flour, whole wheat
|
|
1/2 cup
|
Quick oats, gluten free, dry
|
|
1 tbsp
|
Flaxseed meal (ground)
|
|
1/4 cup
|
Cane sugar
(or coconut sugar)
|
|
1 3/4 tsp
|
Baking powder
|
|
1/2 tsp
|
Cinnamon
|
|
1/4 tsp
|
Salt
|
|
3 spray (about 1/3 second)
|
Cooking spray, vegetable oil
(or as needed)
|
Instructions
- Preheat oven to 375F degrees.
- Combine bananas, avocado oil, eggs, milk, and vanilla extract in a medium bowl; mix well, and set aside.
- Lightly spoon flour into a dry measuring cup and level with a knife. Whisk together flour, oats, flax meal, sugar, baking powder, cinnamon, and salt.
- Stir the flour mixture into the banana mixture until they are just combined.
- Spray muffin cups with cooking spray (or use paper liners), and spoon 1/3 cup batter into each cup (cups will be full).
- Bake 16 minutes or until a wooden pick inserted in the center comes out clean.
Notes:
Dairy-Free
- Replace milk with a dairy-free alternative such as almond, cashew, soy, hemp, or oat milk.
Gluten-Free
- Use gluten-free flour blend instead of whole wheat flour.
Nutrition Facts
Per Portion
Calories
139
Calories from fat
43
Calories from saturated fat
5.8
Total Fat
4.7 g
Saturated Fat
0.6 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.9 g
Monounsaturated Fat
2.5 g
Cholesterol
21.5 mg
Sodium
81 mg
Potassium
266 mg
Total Carbohydrate
21.7 g
Dietary Fiber
2.2 g
Sugars
9.3 g
Protein
3.5 g
Dietary servings
Per Portion
Energy sources
Meal Type(s)
