Banana Oat Yogurt Mini-muffins
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 44.7
- Total Fat: 2.0 g
- Cholesterol: 4.6 mg
- Sodium: 76.0 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 0.8 g
- Protein: 1.2 g
View full nutritional breakdown of Banana Oat Yogurt Mini-muffins calories by ingredient
Introduction
A recipe from a friend that I tried to make a bit healthier. You can make these in regular size muffin tins, just increase baking time to 15 minutes minimum and recalculate calories accordingly - enjoy. A recipe from a friend that I tried to make a bit healthier. You can make these in regular size muffin tins, just increase baking time to 15 minutes minimum and recalculate calories accordingly - enjoy.Number of Servings: 48
Ingredients
-
1 cup rolled oats
1 cup whole wheat flour
1/2 cup white flour (can substitute whole wheat pastry flour)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 TBSP wheat germ
2 TBSP benefiber
1 TBSP ground flax seed
1 large egg
1 tsp vanilla extract
1 cup plain, nonfat yogurt (you can also use non-fat/lowfat milk, just reduce to 3/4 cup)
1/4 cup unsweetened applesauce
1/4 cup canola oil
1 cup mashed ripe banana
Non-stick cooking spray for pans
OPTIONAL ingredients (not included in calorie calculation)
1/2 cup chopped walnuts OR mini-chips (if using, omit cinnamon)
pinch of crystalized sugar on top of each muffin
Directions
Preheat oven to 400 degrees F.
Mix dry ingredients (with the exception of nuts or chips) in a bowl & set aside. Then combine wet ingredients in large bowl. Stir in dry ingredients until just blended, then fold in chips/nuts if using. Set bowl aside and prep pans.
Spray nonstick cooking spray on two 24 cup mini-muffin pans. Use small scoop to get equal amounts of batter in each cup. Place pans in preheated oven on middle rack. Monitor muffins as they cook quickly, between 7-10 minutes. Muffins are done when they spring back to the touch and are slightly brown.
You may have extra batter, if so, set aside to bake off when pans are cooled from first batch.
These muffins freeze well, just cool first before freezing - defrost at room temperature.
Number of Servings: 48
Recipe submitted by SparkPeople user DENISEMG16.
Mix dry ingredients (with the exception of nuts or chips) in a bowl & set aside. Then combine wet ingredients in large bowl. Stir in dry ingredients until just blended, then fold in chips/nuts if using. Set bowl aside and prep pans.
Spray nonstick cooking spray on two 24 cup mini-muffin pans. Use small scoop to get equal amounts of batter in each cup. Place pans in preheated oven on middle rack. Monitor muffins as they cook quickly, between 7-10 minutes. Muffins are done when they spring back to the touch and are slightly brown.
You may have extra batter, if so, set aside to bake off when pans are cooled from first batch.
These muffins freeze well, just cool first before freezing - defrost at room temperature.
Number of Servings: 48
Recipe submitted by SparkPeople user DENISEMG16.