Oatmeal Banana Nut Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Quaker Oats Old-Fashioned Rolled Oats, 3 cup Banana, fresh, 3 medium (7" to 7-7/8" long) Egg, fresh, whole, raw, 2 large McCormick Pure Vanilla Extract, 1 tsp Almond Breeze Almond Milk, Unsweetened Vanilla, 8 oz Wegmans Natural Creamy Peanut Butter, 4 tbsp Baking Powder, 2 tsp Salt, 0.5 tsp
Preheat oven to 350*F
Process oats in food processor until finely ground, set aside.
Process bananas until smooth.
Mix banana, eggs, vanilla, almond milk and nut butter with a wire whisk until well incorporated. Mix in dry ingredients.
Spray muffin tin with olive oil spray and fill cups 3/4 full. Bake for 22min or until toothpick inserted in center comes out clean. Makes 15 muffins.
Serving Size: Makes 15 muffins
Process oats in food processor until finely ground, set aside.
Process bananas until smooth.
Mix banana, eggs, vanilla, almond milk and nut butter with a wire whisk until well incorporated. Mix in dry ingredients.
Spray muffin tin with olive oil spray and fill cups 3/4 full. Bake for 22min or until toothpick inserted in center comes out clean. Makes 15 muffins.
Serving Size: Makes 15 muffins
Nutritional Info Amount Per Serving
- Calories: 120.5
- Total Fat: 4.2 g
- Cholesterol: 24.8 mg
- Sodium: 165.6 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 2.5 g
- Protein: 4.4 g
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