banana blueberry oat muffins

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 200.3

Total Fat: 6.1 g
Cholesterol: 36.0 mg
Sodium: 150.4 mg
Total Carbs: 36.3 g
Dietary Fiber: 2.2 g
Protein: 3.8 g

View full nutritional breakdown of banana blueberry oat muffins calories by ingredient

Introduction

My favorite healthy muffins, adapted from a Cooking Light banana oatmeal loaf recipe by Kay Rothschild. Thanks, Kay! I have made these at least 50 times. The original recipe uses buttermilk, but I never have that on hand, so I substitute 2%. My favorite healthy muffins, adapted from a Cooking Light banana oatmeal loaf recipe by Kay Rothschild. Thanks, Kay! I have made these at least 50 times. The original recipe uses buttermilk, but I never have that on hand, so I substitute 2%.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 12

Ingredients

1.5 cups flour

2/3 cup sugar

1.5 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 cup regular oats

1 cup mashed banana

1/3 cup 2% milk

1/4 cup canola oil

1 tsp vanilla extract

2 large eggs

1 cup fresh blueberries

Directions

Preheat oven to 350 degrees. In a large mixing bowl, mix dry ingredients (flour through oats) and set aside. In a separate bowl, mash bananas, add milk, oil, vanilla, eggs, cinnamon, mix well. Pour wet ingredients into dry and stir until moist throughout. Add blueberries and stir in. Spray a 12-cup muffin pan with cooking spray and fill cups with batter. Bake in 350 degree oven for 27-30 minutes, until golden brown on top. Remove from oven, let rest 2 minutes before removing muffins from pan. Makes 12 medium-sized muffins. This can also be cooked in a bread pan as a loaf, for 55 minutes. Cooking time may vary. I am working from a high-altitude kitchen (Denver).

Number of Servings: 12

Recipe submitted by SparkPeople user CATMONT.