Banana, Oat and Peanut Butter Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 190.1
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 249.2 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 3.5 g
- Protein: 5.5 g
View full nutritional breakdown of Banana, Oat and Peanut Butter Muffins calories by ingredient
Introduction
Yummy breakfast bar alternative. Adapted from Deceptively Delicious Cookbook. I added rolled oats and flax seed. I reduced the amount of sugar and increased bananas. Yummy breakfast bar alternative. Adapted from Deceptively Delicious Cookbook. I added rolled oats and flax seed. I reduced the amount of sugar and increased bananas.Number of Servings: 12
Ingredients
-
1 Egg white, slightly beaten
2 Medium bananas, mashed, but lumpy
1/2 cup cooked pureed carrots
1/2 cup Brown sugar
1/2 cup natural peanut butter
1 cup whole wheat flour
1/2 cup rolled oats
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
2 Tbspn flax seed meal
Directions
In a large bowl, combine first 5 ingredients.
In a small bowl, combine remaining ingredients.
Mix the dry ingredients with the wet ingredients, stirring until mixed, but lumpy.
Spray a muffin tin with Pam.
Bake in a 350* oven for 15-20 minutes until toothpick comes out dry.
Number of Servings: 12
Recipe submitted by SparkPeople user MAPGEEK.
In a small bowl, combine remaining ingredients.
Mix the dry ingredients with the wet ingredients, stirring until mixed, but lumpy.
Spray a muffin tin with Pam.
Bake in a 350* oven for 15-20 minutes until toothpick comes out dry.
Number of Servings: 12
Recipe submitted by SparkPeople user MAPGEEK.