Banana Oat Yogurt Mini-muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1 cup rolled oats1 cup whole wheat flour1/2 cup white flour (can substitute whole wheat pastry flour)2 tsp baking powder1 tsp baking soda1/2 tsp salt1 tsp cinnamon2 TBSP wheat germ2 TBSP benefiber1 TBSP ground flax seed1 large egg1 tsp vanilla extract1 cup plain, nonfat yogurt (you can also use non-fat/lowfat milk, just reduce to 3/4 cup)1/4 cup unsweetened applesauce1/4 cup canola oil1 cup mashed ripe bananaNon-stick cooking spray for pansOPTIONAL ingredients (not included in calorie calculation) 1/2 cup chopped walnuts OR mini-chips (if using, omit cinnamon)pinch of crystalized sugar on top of each muffin
Preheat oven to 400 degrees F.
Mix dry ingredients (with the exception of nuts or chips) in a bowl & set aside. Then combine wet ingredients in large bowl. Stir in dry ingredients until just blended, then fold in chips/nuts if using. Set bowl aside and prep pans.
Spray nonstick cooking spray on two 24 cup mini-muffin pans. Use small scoop to get equal amounts of batter in each cup. Place pans in preheated oven on middle rack. Monitor muffins as they cook quickly, between 7-10 minutes. Muffins are done when they spring back to the touch and are slightly brown.
You may have extra batter, if so, set aside to bake off when pans are cooled from first batch.
These muffins freeze well, just cool first before freezing - defrost at room temperature.
Number of Servings: 48
Recipe submitted by SparkPeople user DENISEMG16.
Mix dry ingredients (with the exception of nuts or chips) in a bowl & set aside. Then combine wet ingredients in large bowl. Stir in dry ingredients until just blended, then fold in chips/nuts if using. Set bowl aside and prep pans.
Spray nonstick cooking spray on two 24 cup mini-muffin pans. Use small scoop to get equal amounts of batter in each cup. Place pans in preheated oven on middle rack. Monitor muffins as they cook quickly, between 7-10 minutes. Muffins are done when they spring back to the touch and are slightly brown.
You may have extra batter, if so, set aside to bake off when pans are cooled from first batch.
These muffins freeze well, just cool first before freezing - defrost at room temperature.
Number of Servings: 48
Recipe submitted by SparkPeople user DENISEMG16.
Nutritional Info Amount Per Serving
- Calories: 44.7
- Total Fat: 2.0 g
- Cholesterol: 4.6 mg
- Sodium: 76.0 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 0.8 g
- Protein: 1.2 g
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