Banana Oatmeal Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 103.6
- Total Fat: 1.9 g
- Cholesterol: 31.8 mg
- Sodium: 148.0 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 1.9 g
- Protein: 4.9 g
View full nutritional breakdown of Banana Oatmeal Muffins calories by ingredient
Introduction
Made without butter or oil, these moist and healthy banana oatmeal muffins are made in the blender and are a delicious breakfast or snack! Steps for the proper way to store muffins in the additional tips section. Made without butter or oil, these moist and healthy banana oatmeal muffins are made in the blender and are a delicious breakfast or snack! Steps for the proper way to store muffins in the additional tips section.Number of Servings: 12
Ingredients
-
2 cup Oats, Quaker (quick cooking or old fashioned)
2 large, very ripe bananas
2 large Egg, fresh, whole, raw
1 cup Great Value Greek Plain Nonfat yogurt 1cup/227g=1 serv
2 tbsp Honey (see notes below)
1.5 tsp Baking Powder (low sodium if you prefer)
.5 tsp Baking Soda
.5 tsp Pure Vanilla Extract
1 dash Salt
NOTES: *Feel free to adjust the honey to your preferred sweetness. Two tablespoons was more than enough for me, but if you prefer a sweeter muffin, add more.
MIX-INS: Up to 1/2 cup mix-ins: chocolate chips (mini or regular), chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen) The mix-ins are not included in the nutritional information since they are optional.
Tips
HOW TO STORE MUFFINS
Step One: Let the muffins cool completely on a wire rack.
Step Two: Line an airtight storage container with paper towels.
Step Three: Place muffins in the container, on top of the paper towels.
Step Four: Place an additional paper towel layer on top of the muffins.
Step Five: Cover and store AT ROOM TEMPERATURE.
Step Six: Enjoy!
The muffins will last two-to-four days stored this way (without this method, you’ll notice the “soggy” factor taking hold in fewer than 24 hours). If the paper towels become very damp, I recommend replacing them on Day 2 or Day 3.
Or wrap tightly in plastic and freeze for up to 2 months.
Directions
1. Preheat the oven to 400 degrees. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly greasing them as well. Set aside.
2. Place the all ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. By hand, stir in the mix-ins. If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for 10 minutes before adding them.
3. Divide the batter between the prepared muffin cups, filling each no more than 3/4 of the way to the top. Sprinkle with additional chocolate chips or nuts as desired. Bake for 15 minutes, until the tops of the muffins set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. Remove from the pan and enjoy!
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user 4LMHJCR.
2. Place the all ingredients but the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. By hand, stir in the mix-ins. If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If this bothers you, let the batter cool for 10 minutes before adding them.
3. Divide the batter between the prepared muffin cups, filling each no more than 3/4 of the way to the top. Sprinkle with additional chocolate chips or nuts as desired. Bake for 15 minutes, until the tops of the muffins set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. Remove from the pan and enjoy!
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user 4LMHJCR.