Banana Oatmeal Muffins

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 152.6
  • Total Fat: 2.2 g
  • Cholesterol: 30.8 mg
  • Sodium: 134.0 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 5.2 g

View full nutritional breakdown of Banana Oatmeal Muffins calories by ingredient


Introduction

Gluten free as long as you use gluten free baking powder, baking soda and gluten free oats :) Gluten free as long as you use gluten free baking powder, baking soda and gluten free oats :)
Number of Servings: 12

Ingredients

    *2 /1/2 cup oats (old fashioned kind, not quick cooking)

    *1 single serving cup (or 1 cup) of plain low fat greek yogurt

    *2 eggs

    *3/4 cup sweetener of choice, I used the real stuff: sugar! or 2 tbs stevia sweetener

    *1 1/2 tsp baking powder

    *1/2 tsp baking soda

    *2 bananas




Directions

Important: The paper liners don't work well when baking with a base that does not include flour, they always seem to stick to the paper. I sprayed the muffin tin with non-stick cooking spray or you can use foil cupcake liners or a silicone muffin pan.


1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).
2. Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth. *Important: I add the oats a cup at a time and then add the liquids. I have to stop the blender and stir a few times throughout as well.
3. Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.

Serving Size: Makes 12 regular sized muffins

Number of Servings: 12

Recipe submitted by SparkPeople user KARIHOMEMOM.