Quick and Easy Banana-Oat Muffins

Health Highlights

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	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 dash	Salt
3 spray (about 1/3 second)	Cooking spray, vegetable oil (or as needed)

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.

Dairy-Free

Replace milk with a dairy-free alternative such as almond, cashew, soy, hemp, or oat milk.

Gluten-Free

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

Fruit	0.2
Grain	0.4