Banana Oatmeal Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
*2 /1/2 cup oats (old fashioned kind, not quick cooking)*1 single serving cup (or 1 cup) of plain low fat greek yogurt*2 eggs*3/4 cup sweetener of choice, I used the real stuff: sugar! or 2 tbs stevia sweetener*1 1/2 tsp baking powder*1/2 tsp baking soda*2 bananas
Important: The paper liners don't work well when baking with a base that does not include flour, they always seem to stick to the paper. I sprayed the muffin tin with non-stick cooking spray or you can use foil cupcake liners or a silicone muffin pan.
1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).
2. Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth. *Important: I add the oats a cup at a time and then add the liquids. I have to stop the blender and stir a few times throughout as well.
3. Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.
Serving Size: Makes 12 regular sized muffins
Number of Servings: 12
Recipe submitted by SparkPeople user KARIHOMEMOM.
1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).
2. Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth. *Important: I add the oats a cup at a time and then add the liquids. I have to stop the blender and stir a few times throughout as well.
3. Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.
Serving Size: Makes 12 regular sized muffins
Number of Servings: 12
Recipe submitted by SparkPeople user KARIHOMEMOM.
Nutritional Info Amount Per Serving
- Calories: 152.6
- Total Fat: 2.2 g
- Cholesterol: 30.8 mg
- Sodium: 134.0 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 2.1 g
- Protein: 5.2 g
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