Gordon Ramsays Banana Oat Muffins Recipe 325 Food

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HEALTHY BANANA OAT MUFFINS



Healthy Banana Oat Muffins image

These potassium- and fiber-packed muffins are great as a quick grab-and-go breakfast or after-school snack. Browning the butter adds a nutty, almost caramel-like flavor to the batter and the sour cream ensures that the muffins stay nice and moist.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 12 servings

Number Of Ingredients 11

1 stick (8 tablespoons) unsalted butter
1 1/2 cups whole wheat pastry flour or white whole wheat flour
1/2 cup plus 2 tablespoons rolled oats
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/2 cup reduced-fat sour cream
1/2 cup packed dark brown sugar
1 teaspoon pure vanilla extract
2 large eggs
2 medium bananas, peeled and cut into 1/2-inch pieces (about 1 heaping cup)

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
  • Melt the butter in a small skillet set over medium heat, and cook until it starts to bubble and foam, about 5 minutes. Continue cooking, stirring constantly, until the foam subsides and brown specks start to appear, 1 to 2 minutes. Transfer the butter to a medium mixing bowl to cool slightly.
  • In a large bowl, combine the flour, 1/2 cup of the oats, the baking powder, salt and baking soda.
  • Add the sour cream, sugar and vanilla to the browned butter and whisk. Add the eggs and whisk until combined. Fold the wet ingredients into the dry ingredients and mix until just combined. Then fold in the bananas (don't worry if there are a few lumps).
  • Divide the batter evenly among the prepared pan. Sprinkle with the remaining 2 tablespoons oats. Bake until the muffins are light golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a wire rack to cool completely.

BANANA OAT MUFFINS



Banana Oat Muffins image

Make and share this Banana Oat Muffins recipe from Food.com.

Provided by Kathy-Lynn

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

1 1/4 cups Robin Hood oats or 1 1/4 cups Old mill oats
1 cup all-purpose flour
2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 large egg
2 cups ripe bananas, mashed (4-6 bananas)
1/3 cup butter, melted
1/2 cup chopped nuts (optional)

Steps:

  • Combine first 6 dry ingredients in large bowl.
  • Mix well.
  • Beat egg, banana and melted butter together in small bowl until smooth.
  • Add banana mixture to dry ingredients.
  • Stir just until moistened.
  • Stir in nuts, if desired.
  • Fill greased muffin cups almost full.
  • Bake at 375°F for 20-25 minutes, or until top springs back when lightly touched.

GORDON RAMSAY'S BANANA OAT MUFFINS RECIPE - (3.2/5)



Gordon Ramsay's Banana Oat Muffins Recipe - (3.2/5) image

Provided by á-57189

Number Of Ingredients 9

1 1/3 cups oats
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar
1 egg beaten
4 tbsp melted butter
4 ripe bananas

Steps:

  • preheat oven to 350F. combine dry ingredients. combine wet ingredients. combine wet with dry, don't overmix. divide into lined muffin tin. bake for 20 mins.

EMILY'S FAMOUS BANANA OAT MUFFINS



Emily's Famous Banana Oat Muffins image

I created these muffins to use up some bananas and have a nutritious snack for breakfast.

Provided by your mom

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 11

3 ripe bananas, mashed
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
½ cup vegetable oil
2 cups whole wheat flour
1 cup rolled oats
½ teaspoon ground cinnamon
½ teaspoon ginger
1 tablespoon baking powder
½ teaspoon baking soda

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with paper liners or coat with cooking spray.
  • In a large bowl, stir together the bananas, brown sugar, egg, vanilla and oil. Combine the whole wheat flour, oats, cinnamon, ginger, baking powder and baking soda; stir into the banana mixture until blended. Spoon the batter into the prepared muffin cups.
  • Bake in the preheated oven until the tops spring back when lightly pressed, about 25 minutes. Cool for a few minutes in the pan before attempting to remove them.

Nutrition Facts : Calories 285.1 calories, Carbohydrate 46.2 g, Cholesterol 15.5 mg, Fat 10.4 g, Fiber 4.2 g, Protein 4.6 g, SaturatedFat 1.7 g, Sodium 149.2 mg, Sugar 22.7 g

BANANA OAT MUFFINS



Banana Oat Muffins image

Chopped pecans add pleasant crunch to these hearty banana oatmeal muffins with rich flavor. These muffins are low in cholesterol, but you'd never know it. My husband and I love them. -Marjorie Mott, Galatia, Illinois

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 12

3/4 cup all-purpose flour
3/4 cup quick-cooking oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 egg whites
1 cup mashed ripe bananas (about 2 medium)
1/2 cup packed brown sugar
1/4 cup fat-free milk
1/4 cup canola oil
1/2 cup chopped pecans

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, beat the egg whites, bananas, brown sugar, milk and oil. Stir into dry ingredients just until moistened. Stir in pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 180 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.

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