Banana Oat Muffins

by Kim on February 17th, 2019 at 8:00 PM

There are some favorites that I just can’t keep to myself, and this recipe from the Prairie Heart Institute is so delicious (and nutritious) that even I, the non-kitchen diva, will gather the ingredients and make these for my crew.

These are perfect for breakfast on the go, with your morning cup of joe, or an after school snack.

BANANA OAT MUFFINS

A moist, fruity muffin.

INGREDIENTS

No-stick cooking spray

2 Tb. canola oil

⅔ c. brown sugar

4 egg whites

¼ c. skim milk

1 c. mashed, ripe banana (2 – 3 medium)

1½ c. all-purpose flour

1 Tb. baking powder

1 ½ c. oats, dry

PREPARATION

Preheat oven to 375 degrees. Spray a 12-cup muffin tin with no-stick cooking spray. Set aside. In a large mixing bowl, combine oil and brown sugar, and beat until blended and sugar is free of lumps. Add remaining ingredients, reserving 2 tablespoons of oats; beat for about a minute until batter is smooth. Spoon batter into the prepared muffin tin. Sprinkle each muffin with reserved oats. Bake for 15 to 20 minutes until golden brown. Remove from tin and cool on a wire rack. Store in a covered container.

YIELD 12 muffins

CALORIES PER SERVING 200

FAT CALORIES 35

CHOLESTEROL 0 mg.

SODIUM 85 mg.

CARBOHYDRATE 36 gm.

FIBER 3 gm.

PROTEIN 6 gm.

CALCIUM 40 mg.