Breakfast Banana Oatmeal Muffins
- Number of Servings: 12
Ingredients
Banana (Very Ripe & Brown) 1 cup, mashed (or 2 small)Applesauce, unsweetened, .5 cup Plain Non-Fat Yogurt, .5 cup (or Dannon Light n Fit Vanilla) *Quaker Oats 100% Natural Whole Grain oatmeal, 1 cup *Quaker Oats 100% Natural Whole Grain oatmeal, 0.5 cup (processed into flour)Pillsbury Whole Wheat Flour, 0.25 cup *Best of the Egg--Egg Substitute, .5 cup Baking Powder, 3 tsp Baking Soda, 1 tsp Cinnamon, ground, 1 tsp Vanilla Extract, .5 tsp Vanilla Extract, .5 tsp (or maple extract/flavoring)Water, tap, .25 cup (8 fl oz) (as needed)Arbonne Figure 8 Protein Powder - Vanilla or Chocolate, 30 gram(s) (or any powder with 100 cal/scoop)*Splenda, 24 tsp (.5 cup)
1. Preheat oven to 375 and spray muffin tin with butter flavor cooking spray (Pam). Note: The muffins bake better without the paper cups and are easier to eat!
2. Combine oatmeal, banana, applesauce, yogurt, eggs, Splenda, and extracts. Mix until blended.
3. Measure and mix all dry ingredients. Make a well in the center and pour wet ingredients into dry. Mix until dry ingredients are just moistened. Fill muffin cups 2/3 full. Bake 17 minutes or until golden brown on top.
Number of Servings: 12
Recipe submitted by SparkPeople user WENDIATC.
2. Combine oatmeal, banana, applesauce, yogurt, eggs, Splenda, and extracts. Mix until blended.
3. Measure and mix all dry ingredients. Make a well in the center and pour wet ingredients into dry. Mix until dry ingredients are just moistened. Fill muffin cups 2/3 full. Bake 17 minutes or until golden brown on top.
Number of Servings: 12
Recipe submitted by SparkPeople user WENDIATC.
Nutritional Info Amount Per Serving
- Calories: 89.2
- Total Fat: 1.1 g
- Cholesterol: 0.2 mg
- Sodium: 446.1 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 2.0 g
- Protein: 4.8 g
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