Oatmeal banana muffins

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 151.2
  • Total Fat: 6.5 g
  • Cholesterol: 13.0 mg
  • Sodium: 92.3 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 2.1 g
  • Protein: 3.5 g

View full nutritional breakdown of Oatmeal banana muffins calories by ingredient
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Introduction

SUPER good for you. (gluten-free if you get certified gluten-free oats) SUPER good for you. (gluten-free if you get certified gluten-free oats)
Number of Servings: 15

Ingredients

    1 + 1/4 cup rolled oats
    1/2 cup yogurt, plain low fat
    1/2 cup milk, low fat
    1/2 cup brown sugar
    1/3 cup oil, sunflower or vegetable oil
    2 bananas, large, ripe, mashed
    1 egg, large, lightly beaten
    1 + 1/2 cup oat flour (155-160 g)
    1/2 tsp cinnamon
    1/2 tsp nutmeg
    1/2 tsp salt
    2 tsp baking powder
    1 tsp baking soda

Tips

The first time I made these, I completely left out the oil (by mistake), and they were fine at first. Got pretty hard later though. (oil is about 40 of the calories, if you're curious)
Recipe from this web site:
http://half-bakedbaker.blogspot.com/2009/01/guilt-and-gulten-free-oatmeal-banana.html


Directions

Preheat oven to 400 degrees. Line or grease 12-15 muffin cups. This recipe makes 15 for me with liners. (it would probably make 12 without liners).
To make 1.5 cups of oat flour, put 160g of rolled oats into the food processor and process until the texture of flour.
In a bowl mix together rolled oats, yogurt and milk. Let soak for 10 minutes.
Mix oat flour, salt, spices, baking powder and baking soda in a bowl.
Add brown sugar, mashed banana, egg and oil to rolled oats mixture. Mix well.
Add dry ingredients to the rolled oats mixture. Mix well. Fill greased or paper lined muffin cups 2/3 full. Bake for approximately 20 minutes.


Serving Size: makes 15 regular sized muffins

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