Banana Oat & Fiber Muffins

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 145.4
  • Total Fat: 5.5 g
  • Cholesterol: 20.0 mg
  • Sodium: 133.5 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 4.1 g
  • Protein: 4.8 g

View full nutritional breakdown of Banana Oat & Fiber Muffins calories by ingredient


Introduction

No Sugar, pretty good! Next time I won't bother toasting the oats and coconut. I think applesauce will be a good substitute for banana - maybe try this as a base for blueberry also w/o the PB No Sugar, pretty good! Next time I won't bother toasting the oats and coconut. I think applesauce will be a good substitute for banana - maybe try this as a base for blueberry also w/o the PB
Number of Servings: 9

Ingredients

    Quaker Oats 100% Natural Whole Grain oatmeal, 2 cup divided into 1 cup each
    Fiber One Cereal, 0.5 cup (1 serving)
    Coconut, sweetened, .25 cup
    Splenda No Calorie Sweetener, 9 tsp (equals 3 TBSP))
    Smuckers Natural Peanut Butter Reduced Fat, 35 gram
    Olive Oil, 1 tbsp
    Simply Smart fat free milk, .5 cup
    Eggland's Best Large Egg, 1 serving
    Baking Powder, 1 tsp
    Baking Soda, .25 tsp
    Vanilla Extract, 1 tsp
    Cinnamon, ground, .5 tsp
    Banana, fresh, 1 ripe

Directions

Pulverize 1 cup oats with cereal, splenda, powders, cinnamon and Peanut Butter in mini food processor. Toast 1 cup of oats and coconut on a cookie sheet (this s optional and unnecessary - I just like the toasty crucnch and smell )and add it to the blened oat mixture
Combine mashed banana, milk, oil, egg and vanilla and stir into dry mixture.


Bake at 375 for `15 minutes


Number of Servings: 9

Recipe submitted by SparkPeople user DUMBBELLE.