BANANA OAT MUFFINS
A healthy and delicious morning treat!
Provided by Karen Resciniti
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Combine flour, oats, sugar, baking powder, soda, and salt.
- In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
- Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.
Nutrition Facts : Calories 199.9 calories, Carbohydrate 30.1 g, Cholesterol 16.7 mg, Fat 7.5 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 296 mg, Sugar 11.5 g
QUICK BANANA BREAD MUFFINS WITH OATMEAL
Enjoy Quick Banana Bread Muffins with Oatmeal any time of day. These quick banana bread muffins are fragrant with cinnamon and hearty with oatmeal.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425ºF.
- Blend cottage cheese in blender until smooth; spoon into large bowl. Stir in milk, then oats. Let stand 10 min. Meanwhile, mix next 6 ingredients.
- Add bananas, oil and egg to cottage cheese mixture. Stir in dry ingredients just until moistened. Spoon into 12 muffin cups sprayed with cooking spray.
- Bake 15 min. or until golden brown. Cool in pan 5 min.; remove to wire rack. Cool completely.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
BANANA OATMEAL MUFFINS (OR BREAD)
These healthy muffins have a sweet crunchy topping and little bits of banana that keep the muffins moist. Grab your morning coffee and two muffins, and you'll have a healthy and tasty breakfast on-the-run! Alternate instructions are provided for making this in a loaf pan.
Provided by CookinDiva
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 (350 if you are making a single loaf so the large inside area has time to bake). Spray pan with non-stick spray.
- Mix topping ingredients together. Set aside.
- Combine all dry ingredients (flour, sugar, oatmeal, baking soda, baking powder, salt, and spices). Note: I've used half Splenda mix for the sugar with great results.
- Separately, in a 2 cup measure, combine all liquid ingredients (buttermilk, oil, eggs, vanilla, and banana).
- Pour liquids into dry ingredients. Use a spatula to gently combine.
- Fill 12 muffin tins to the rim (or 36 mini-muffins, or one loaf pan). Sprinkle with topping mixture.
- Bake 375 degrees for 16-18 minutes (12 minutes for mini-muffins and 45 minutes at 350 degrees for a single loaf). Use toothpick test to make sure there's no wet area in the middle.
Nutrition Facts : Calories 199, Fat 7.7, SaturatedFat 0.9, Cholesterol 31.4, Sodium 173.4, Carbohydrate 29.5, Fiber 1.4, Sugar 15.2, Protein 3.8
BANANA OATMEAL MUFFINS
These are healthy muffins that are sure to give you energy that will last an entire day.
Provided by Olivia
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with papers liners.
- Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat first egg into the butter until completely blended; beat in the vanilla extract with the remaining egg.
- Mix bananas, milk, and allspice together in a separate bowl; stir into the creamed butter mixture. Whisk flour, baking powder, and baking soda together in a separate bowl; slowly stir into banana-butter mixture until batter is just mixed. Fold oats and walnuts into batter. Scoop batter into the muffin cups using a large ice cream scoop.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes.
Nutrition Facts : Calories 295 calories, Carbohydrate 43 g, Cholesterol 51.4 mg, Fat 12.2 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 172.9 mg, Sugar 20.7 g
BANANA OATMEAL MUFFINS
These are my family's favorite muffin, even my husband who doesn't care for baked banana goods. This is the #1 afterschool treat for my daughters. NOTE: Muffin batter should always be mixed by hand; your muffins will be dense and thick if combined with a mixer.
Provided by HisPixie
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F In medium bowl, stir together the flour, oatmeal, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. In a separate bowl, combine the mashed bananas, eggs, vanilla and butter. Add the banana mixture to the flour mixture, stirring just until the dry ingredients are moistened.
- Spoon batter into greased muffin cups. Bake for 15 to 18 minutes (start watching around 12 minutes; oven temperatures vary) or until toothpick inserted into center muffin comes out clean. Let cool in pan on wire rack for 10 minutes. Remove muffins from pan and let cool on wire rack.
Nutrition Facts : Calories 247.1, Fat 6.7, SaturatedFat 3.6, Cholesterol 44.5, Sodium 295.1, Carbohydrate 43.2, Fiber 1.9, Sugar 20.3, Protein 4.4
QUICK OAT BRAN AND BANANA MUFFINS
A delicious way to add healthy oat bran to your diet. I like the chopped bananas in these, rather than the usual mashed, as I like running across the small bits of banana. This is a recipe from Bon Appetit that I have changed somewhat to suit my taste.
Provided by GaylaJ
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400F; grease 12 (1/3 cup) muffin cups or use muffin liners.
- Combine first 6 ingredients in a large bowl.
- Put milk, oil, egg and vanilla in medium bowl and whisk to blend.
- Add milk mixture to dry ingredients, stirring just until combined; mix in banana, being careful not to overmix.
- Divide batter evenly among muffin cups.
- Bake about 20 minutes, or until toothpick inserted into centers of muffins comes out clean.
- Transfer to rack to cool.
BASIC BANANA MUFFINS
This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they're ready, start to finish, in just half an hour! -Lorna Greene, Harrington, Maine
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 209mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
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QUICK & EASY BANANA MUFFINS - SALLY'S BAKING ADDICTION
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5/5 Total Time 30 minsCategory Muffins
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
- Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-23 minutes, give or take. (For mini muffins, bake 12-14 total minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
OATMEAL BANANA BREAD MUFFINS - THE DELICIOUS CRESCENT
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Ratings 6Category BreakfastCuisine AmericanTotal Time 30 mins
- Spread the rolled oats in a thin layer on a baking sheet and toast for about 10 to 15 minutes. Let the oats cool.
- Process the toasted oats in a food processor until finely ground and set aside. (You should get about 1½ cups oats flour.)
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