Banana Muffins with Steel Cut Oats
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup fat free milk1 tbsp lemon juice1 egg1 cup ripe bananas, mashed1/2 cup loose pack brown sugar1/2 cup unsweetened applesauce1/2 cup steel cut oats1/2 cup oatmeal1 cup whole wheat flour1/2 tsp baking soda1/2 tsp salt1 tsp baking powder
Preheat oven to 400F.
Line a 12-cup muffin tin and generously spray the cups with cooking spray. You can also skip the paper cups completely and just spray the tin (this is usually what I do).
In a 1-cup liquid measuring cup, add lemon juice, then add milk until it reaches the 1-cup line. Allow to sit for 3-5 minutes. Congratulations, you've made buttermilk!
In a medium bowl, beat one egg. Add applesauce, mashed banana, steel cut oats, oatmeal, brown sugar, and the buttermilk. Whisk until combined.
In a large bowl, sift together flour, baking soda, salt, and baking powder. Add wet ingredients to the dry and stir just until combined. Divide evenly between the twelve muffin cups, filling them almost to the top.
Bake for 22-25 minutes.
Notes:
Low fat buttermilk may be used as an equal substitute for the lemon juice/milk mixture, but this will change the nutrition break out.
The best bananas to use are the kind that are starting spot a little bit and are very sweet.
Number of Servings: 12
Recipe submitted by SparkPeople user ANNARHOSWEN.
Line a 12-cup muffin tin and generously spray the cups with cooking spray. You can also skip the paper cups completely and just spray the tin (this is usually what I do).
In a 1-cup liquid measuring cup, add lemon juice, then add milk until it reaches the 1-cup line. Allow to sit for 3-5 minutes. Congratulations, you've made buttermilk!
In a medium bowl, beat one egg. Add applesauce, mashed banana, steel cut oats, oatmeal, brown sugar, and the buttermilk. Whisk until combined.
In a large bowl, sift together flour, baking soda, salt, and baking powder. Add wet ingredients to the dry and stir just until combined. Divide evenly between the twelve muffin cups, filling them almost to the top.
Bake for 22-25 minutes.
Notes:
Low fat buttermilk may be used as an equal substitute for the lemon juice/milk mixture, but this will change the nutrition break out.
The best bananas to use are the kind that are starting spot a little bit and are very sweet.
Number of Servings: 12
Recipe submitted by SparkPeople user ANNARHOSWEN.
Nutritional Info Amount Per Serving
- Calories: 128.3
- Total Fat: 1.4 g
- Cholesterol: 17.8 mg
- Sodium: 209.3 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 2.8 g
- Protein: 4.2 g
Member Reviews
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KATEAUX
I created an account just so I could rate this recipe. Delicious, scrumptious, moist,yum! Made them exactly as written, but.....for a little extra kick I added dark chocolate chunks, nice and gooey. p.s make great mini-muffins, thank you! This fall will try pumpkin instead of bananas - 9/27/11