Honey's Oatmeal and Banana Muffins
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 102.4
- Total Fat: 2.3 g
- Cholesterol: 23.3 mg
- Sodium: 113.0 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 2.3 g
- Protein: 3.0 g
View full nutritional breakdown of Honey's Oatmeal and Banana Muffins calories by ingredient
Introduction
Portable Oatmeal! Great for Breakfast. Portable Oatmeal! Great for Breakfast.Number of Servings: 16
Ingredients
-
2 large Egg, fresh, whole, raw
2 tsp Cinnamon, ground
1 tsp Vanilla Extract
3 medium (7" to 7-7/8" long) Banana, fresh
3 tsp Baking Powder
9 tsp packed Brown Sugar
1 tbsp chopped walnuts
8 oz Almond Milk-Unsweetened, Organic Vanilla, Wegmans brand
3 cup Quaker Oats - Quick 1 Minute - Dry
Tips
Chocolate Chips or Peanut butter Chips can be added but be sure to add the ingredients into the calculations.
Directions
350 Oven, line cupcake pans with liners.
Mash bananas and set aside
Beat eggs, add mashed bananas, brown sugar, vanilla and almond milk, mix well.
Add Oatmeal, mix well. Add baking powder and walnuts, stir well.
Use ice cream scoop and scoop batter evenly into prepared liners. Bake 22-25 minutes or until cooked through. (I baked for 30 minutes in my oven)
Serving Size: Makes 16 Cupcake Size Servings
Mash bananas and set aside
Beat eggs, add mashed bananas, brown sugar, vanilla and almond milk, mix well.
Add Oatmeal, mix well. Add baking powder and walnuts, stir well.
Use ice cream scoop and scoop batter evenly into prepared liners. Bake 22-25 minutes or until cooked through. (I baked for 30 minutes in my oven)
Serving Size: Makes 16 Cupcake Size Servings
Member Ratings For This Recipe
-
LEANNE830
The first batch I made was exactly by the recipe and was delicious. The only thing I changed on the next batch was spraying the cupcake pan and putting the batter directly in rather than using the liners and sprinkled extra walnuts on top. The muffins stick to the cupcake liners but are really good - 10/28/17