Breakfast Banana Oatmeal Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 89.2
  • Total Fat: 1.1 g
  • Cholesterol: 0.2 mg
  • Sodium: 446.1 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 4.8 g

View full nutritional breakdown of Breakfast Banana Oatmeal Muffins calories by ingredient
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Number of Servings: 12


    Banana (Very Ripe & Brown) 1 cup, mashed (or 2 small)
    Applesauce, unsweetened, .5 cup
    Plain Non-Fat Yogurt, .5 cup (or Dannon Light n Fit Vanilla)
    *Quaker Oats 100% Natural Whole Grain oatmeal, 1 cup
    *Quaker Oats 100% Natural Whole Grain oatmeal, 0.5 cup (processed into flour)
    Pillsbury Whole Wheat Flour, 0.25 cup
    *Best of the Egg--Egg Substitute, .5 cup
    Baking Powder, 3 tsp
    Baking Soda, 1 tsp
    Cinnamon, ground, 1 tsp
    Vanilla Extract, .5 tsp
    Vanilla Extract, .5 tsp (or maple extract/flavoring)
    Water, tap, .25 cup (8 fl oz) (as needed)
    Arbonne Figure 8 Protein Powder - Vanilla or Chocolate, 30 gram(s) (or any powder with 100 cal/scoop)
    *Splenda, 24 tsp (.5 cup)


1. Preheat oven to 375 and spray muffin tin with butter flavor cooking spray (Pam). Note: The muffins bake better without the paper cups and are easier to eat!
2. Combine oatmeal, banana, applesauce, yogurt, eggs, Splenda, and extracts. Mix until blended.
3. Measure and mix all dry ingredients. Make a well in the center and pour wet ingredients into dry. Mix until dry ingredients are just moistened. Fill muffin cups 2/3 full. Bake 17 minutes or until golden brown on top.

Number of Servings: 12

Recipe submitted by SparkPeople user WENDIATC.

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Member Ratings For This Recipe

  • Used 2 scoops Jay Rob Pina Colada flavor protein powder, added raisins, cranberry and walnuts so the fat and protein content is a bit different than lists - 2/26/12

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