Oatmeal Banana Nut Muffins
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 120.5
- Total Fat: 4.2 g
- Cholesterol: 24.8 mg
- Sodium: 165.6 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 2.5 g
- Protein: 4.4 g
View full nutritional breakdown of Oatmeal Banana Nut Muffins calories by ingredient
Number of Servings: 15
Ingredients
-
Quaker Oats Old-Fashioned Rolled Oats, 3 cup
Banana, fresh, 3 medium (7" to 7-7/8" long)
Egg, fresh, whole, raw, 2 large
McCormick Pure Vanilla Extract, 1 tsp
Almond Breeze Almond Milk, Unsweetened Vanilla, 8 oz
Wegmans Natural Creamy Peanut Butter, 4 tbsp
Baking Powder, 2 tsp
Salt, 0.5 tsp
Tips
*NOTE, this recipe can be adapted to use whichever kind of milk and nut butter you prefer. Just use equal amounts. Be aware your cals etc. will change depending on your ingredients*
Directions
Preheat oven to 350*F
Process oats in food processor until finely ground, set aside.
Process bananas until smooth.
Mix banana, eggs, vanilla, almond milk and nut butter with a wire whisk until well incorporated. Mix in dry ingredients.
Spray muffin tin with olive oil spray and fill cups 3/4 full. Bake for 22min or until toothpick inserted in center comes out clean. Makes 15 muffins.
Serving Size: Makes 15 muffins
Process oats in food processor until finely ground, set aside.
Process bananas until smooth.
Mix banana, eggs, vanilla, almond milk and nut butter with a wire whisk until well incorporated. Mix in dry ingredients.
Spray muffin tin with olive oil spray and fill cups 3/4 full. Bake for 22min or until toothpick inserted in center comes out clean. Makes 15 muffins.
Serving Size: Makes 15 muffins