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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 152.5
  • Total Fat: 4.2 g
  • Cholesterol: 8.6 mg
  • Sodium: 298.0 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 2.9 g
  • Protein: 5.2 g

View full nutritional breakdown of Banana-Oat Muffins calories by ingredient
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Banana-Oat Muffins

Submitted by: ZINNER44

Introduction

Adapted from Diabetic Living Magazine breakfast menu.
Good side to a healthy breakfast or brunch or just for a snack.
Adapted from Diabetic Living Magazine breakfast menu.
Good side to a healthy breakfast or brunch or just for a snack.

Number of Servings: 12

Ingredients

    2 1/4 cups regular rolled oats
    3/4 cup whole wheat flour
    1/3 cup sugar
    1 tsp. baking powder
    1 1/4 tsp. ground cinnamon or apple pie spice
    1/2 tsp. baking soda
    1 cup low fat buttermilk
    1/2 cup refrigerated or frozen egg product, or 2 eggs,
    slightly beaten.
    1 large banana, mashed
    1 tbsp. butter, melted
    1 tsp. vanilla
    1 tbsp. butter

Directions

1. Pre-heat oven to 350 F. Line twelve 2 1/2 inch muffin cups with paper bake cups; coat inside of cups lightly with cooking spray. Set aside. Place 2 cups of the oats in a food processor of blender; cover and process or blend until finely ground. transfer ground oats to a large bowel. Stir in flour, sugar, baking powder, 3/4 tsp. of the cinnamon, the baking soda and 1/4 tsp. salt. Make a well in the center; set aside.

2. In a medium bowel, whisk together buttermilk and eggs; whisk in banana, 2 tbsp. melted butter and vanilla. Add butterrmilk mixture all at once to the flour mixture; stir just until moistened (batter should be lumpy). Spoon batterinto prepared muffin cups, filling each about 3/4 full.

3. For topping: In a bowel, stir together remaining 1/4 cup oats and remaining 1/2 tsp. cinnamon.Using a pastry blender, cut in 1 tbsp. butter until mixture resembles coarse crumbs. Sprinkle mixture on top of muffin batter. (Optional: Sprinkle 1/4 - 1/2 tsp. sugar on batter also. This will change the calories.)
4. Bake 20 - 22 minutes or until a toothpick inserted comes out clean. Cool in muffin cups on a wire rack 5 minutes. Remove muffins from muffin cups. Serve warm.
Servings: 12 (1 muffin each)
Exchanges: 1.5 starch, 1 fat. Carb. choices, 1.5

Number of Servings: 12

Recipe submitted by SparkPeople user ZINNER44.






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