Whole Wheat Banana Oat Muffins
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 64.0
- Total Fat: 0.7 g
- Cholesterol: 0.1 mg
- Sodium: 293.4 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 1.6 g
- Protein: 2.4 g
View full nutritional breakdown of Whole Wheat Banana Oat Muffins calories by ingredient
Introduction
No added sugar, very low in fat, reasonably low in carbs (as muffins go). Add some nuts or nut butter if you're not concerned about fat content. Also tastes good with dried fruit (raisins, cranberries, etc), if you want some added sweetness. No added sugar, very low in fat, reasonably low in carbs (as muffins go). Add some nuts or nut butter if you're not concerned about fat content. Also tastes good with dried fruit (raisins, cranberries, etc), if you want some added sweetness.Number of Servings: 36
Ingredients
-
5 medium bananas, mashed,
1 cup Egg Beaters OR 4 large egg whites
2 cups whole wheat flour
4 tsp sea salt
4 tsp baking soda
2 Tbsp pumpkin pie spice
4 Tbsp blackstrap molasses
1 Tbsp honey
6 oz of Fage nonfat Greek yogurt
2/3 cup oats
1 Tbsp olive oil or canola oil
1/2 cup unsweetened applesauce
1 tsp vanilla extract
Directions
1) Preheat oven to 350 degrees.
2) Mash the bananas with a fork, then add the egg beaters, molasses, honey, oil, applesauce and vanilla, as well as nuts and/or dried fruit, if using. Mix by hand until blended.
3) In a separate bowl, mix the baking soda, pumpkin pie spice, salt and whole wheat flour. Make a well in the center.
4) Pour the banana mixture into the well. Stir, adding the oats and yogurt.
5) Spray muffin pan with oil and fill each cup 2/3 full with batter.
6) Bake for 20-25 minutes, until toothpick comes out clean and muffins begin to pull away from the sides of the pan.
7) Allow to cool for a couple minutes before removing from pan. Allow to cool completely on a wire rack.
Yield: About 36 muffins (in a 12-muffin pan)
Serving Size: 1 muffin
Number of Servings: 36
Recipe submitted by SparkPeople user JISSA2.
2) Mash the bananas with a fork, then add the egg beaters, molasses, honey, oil, applesauce and vanilla, as well as nuts and/or dried fruit, if using. Mix by hand until blended.
3) In a separate bowl, mix the baking soda, pumpkin pie spice, salt and whole wheat flour. Make a well in the center.
4) Pour the banana mixture into the well. Stir, adding the oats and yogurt.
5) Spray muffin pan with oil and fill each cup 2/3 full with batter.
6) Bake for 20-25 minutes, until toothpick comes out clean and muffins begin to pull away from the sides of the pan.
7) Allow to cool for a couple minutes before removing from pan. Allow to cool completely on a wire rack.
Yield: About 36 muffins (in a 12-muffin pan)
Serving Size: 1 muffin
Number of Servings: 36
Recipe submitted by SparkPeople user JISSA2.