BANANA OAT MUFFINS
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
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.
CRANBERRY BANANA OAT MUFFINS
These tasty muffins are a good way to use up over-ripe bananas and are great for those who are allergic to dairy products as they can be made with either butter or non-dairy margarine. This recipe was developed in the test kitchens of Robin Hood Multifoods.
Provided by Irmgard
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Combine the first six ingredients in a mixing bowl.
- Mix well.
- Beat together egg, bananas and melted butter or margarine until smooth.
- Add to dry ingredients.
- Stir to blend.
- Stir in cranberries just until combined.
- Spoon batter into prepared muffin pan, filling almost to the top.
- Bake at 375 degrees F for 20 to 25 minutes or until the top springs back when lightly touched.
Nutrition Facts : Calories 215.7, Fat 6.6, SaturatedFat 3.6, Cholesterol 29, Sodium 299.1, Carbohydrate 35.9, Fiber 2.7, Sugar 14.2, Protein 4.4
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 OAT MUFFINS
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
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.
BANANA OAT MUFFINS
Make and share this Banana Oat Muffins recipe from Food.com.
Provided by Mysterygirl
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Spray muffin cups with non-stick spray or line with paper liners.
- Combine egg, milk, honey, applesauce, banana, and oats; let stand five minutes.
- Stir together remaining ingredients. Add egg mixture to dry ingredients all at once; stir just until moistened. Spoon into pan; bake 18 to 20 minutes.
Nutrition Facts : Calories 172.8, Fat 2, SaturatedFat 0.7, Cholesterol 17.6, Sodium 154.3, Carbohydrate 35.4, Fiber 2.1, Sugar 14.1, Protein 4.3
HEALTHY BANANA OAT MUFFINS
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
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
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
TERRIFIC BANANA-OAT MUFFINS!
This is an adaptation from the Cheerios website, you can also substitute the 2 cups of oatmeal for 2 cups of Cheerios for a whole grain crunch!
Provided by hellokitty
Categories Quick Breads
Time 32m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400°. Spray 12 regular-size muffin cups with cooking spray, or grease bottoms only of muffin cups.
- (Crush cereal if you used cereal instead of oats) Stir together oats/cereal, flour, brown sugar, baking powder and baking soda in large bowl. Stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.
- Bake 18 to 22 minutes or until golden brown.
Nutrition Facts : Calories 164.8, Fat 4.5, SaturatedFat 0.7, Cholesterol 0.3, Sodium 124.2, Carbohydrate 27.7, Fiber 3.2, Sugar 8.4, Protein 4.8
BANANA OAT MUFFINS
Adapted from Recipe# 156338. Went to the pantry and saw that I was out of whole wheat flour. Then I felt creative and wanted to add other things... This was the result. I still was planning to play with the receipt a bit more and add whole wheat flour or something, but the family liked these so much and ate them so fast, I changed my mind. Instead of rice flour I would think another flour would work fine, such as all-purpose, whole wheat, whole wheat pastry or other. I made these small and got 18 muffins, but I like them small. Then I can have two. ;)
Provided by MathMom.calif
Categories Quick Breads
Time 40m
Yield 18 small muffins, 18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees.
- Mash the bananas and mix in the honey (or agave nectar), oil, applesauce and vanilla.
- In a separate bowl mix together the flours, baking soda, salt, flax meal and cinnamon.
- Mix together the wet and dry ingredients.
- Fold in the nuts and oats.
- Spoon into oiled muffin tins, filling about 2/3 full. Bake at 350 for 15-20 minutes. The flax meal makes these muffins turn out a very dark brown.
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