Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 106.3
- Total Fat: 1.3 g
- Cholesterol: 15.7 mg
- Sodium: 227.1 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 0.7 g
- Protein: 3.2 g
View full nutritional breakdown of Bananas and Cream Muffins calories by ingredient
Bananas and Cream Muffins
Submitted by: MELIANICHOLSIntroduction
A great way to use all those extra instant oatmeal packets. Can be made into any flavor. A great way to use all those extra instant oatmeal packets. Can be made into any flavor.Number of Servings: 12
Ingredients
-
1 1/2 cups all-purpose flour
1/2 cup Splenda for baking
1/4 instant nonfat dry milk
1/2 tsp. baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 packets bananas and cream instant oatmeal
1 egg, beaten
1 egg white
1 cup unsweetened almond milk
1/2 cup natural applesauce
Tips
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
Combine flour, Splenda for baking, dry milk, baking soda, baking powder, salt, and the instant oatmeal in a large bowl. Make a well in the center of the flour mixture; pour in the eggs, milk, and applesauce. Stir just until moistened. Spoon batter into prepared muffin cups, filling each 2/3 full.
Bake in preheated oven until toothpick inserted in center of muffin comes out clean, about 15 minutes. Cool on wire rack for 5 minutes before serving.
Serving Size: 12 muffins
Combine flour, Splenda for baking, dry milk, baking soda, baking powder, salt, and the instant oatmeal in a large bowl. Make a well in the center of the flour mixture; pour in the eggs, milk, and applesauce. Stir just until moistened. Spoon batter into prepared muffin cups, filling each 2/3 full.
Bake in preheated oven until toothpick inserted in center of muffin comes out clean, about 15 minutes. Cool on wire rack for 5 minutes before serving.
Serving Size: 12 muffins
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