Banana-Oat Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 134.6
  • Total Fat: 6.2 g
  • Cholesterol: 2.6 mg
  • Sodium: 164.0 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.4 g

View full nutritional breakdown of Banana-Oat Muffins calories by ingredient


Introduction

If you have overripe bananas, place them in the freezer to keep on hand for these muffins. Great as a snack. Cut down 38 calories even more by substituting applesauce for oil. If you have overripe bananas, place them in the freezer to keep on hand for these muffins. Great as a snack. Cut down 38 calories even more by substituting applesauce for oil.
Number of Servings: 12

Ingredients

    1 cup all-purpose flour
    1 cup regular oats
    1/2 cup Splenda sugar substitute
    1/4 cup wheat germ
    2 teaspoons baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    2/3 cup mashed very ripe banana (about 2 small)
    1/3 cup reduced-fat sour cream
    1 white of large egg
    1/4 cup canola oil
    1 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees

2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients in a large bowl; make a well in center of mixture.

3. Combine banana and next 4 ingredients in a small bowl; add to dry ingredients, stirring just until moist. Spoon batter evenly into 12 muffin cups coated with cooking spray.

4. Bake at 375 degrees for 21 minutes or until a wooden pick inserted in center muffin comes out clean. Remove muffins from pans immediately; place on a wire rack. Serve warm.

Yield: 1 dozen (serving size: 1 muffin)

Number of Servings: 12

Recipe submitted by SparkPeople user CHEALEW.