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Photo attribution: My Tu Duong and Lisa Kok
Ready In:
27 minutes
Serves: 12
What you'll need
Measuring cups
Measuring spoons
12-cup muffin pan
Large bowl
Spatula or spoon
Oven
Oven mitt
Whisk or fork
Ingredients
Serves 12
2 tablespoons Butter melted or Coconut Oil or Canola Oil
1/2 cup Brown Sugar
2 Eggs
1 cup Banana mashed, packed into 1 C. measuring cup, about 3 bananas
1/2 cup Milk
1 teaspoon Baking Soda
1 teaspoon Vanilla Extract
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1 1/2 cups Whole Wheat Flour
1/2 cup Oats
1/2 cup Walnuts chopped, optional or Pecans chopped, optional
Directions
1.
Preheat the oven to 375°F. Line muffin tin with paper liners or grease with butter or non-stick cooking spray.
2.In a large bowl, whisk together the butter or oil and brown sugar. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt, and cinnamon.
3.Add the flour, oats, and nuts to the bowl and mix just until combined.
4.Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Bake muffins for 15-18 minutes, or until a toothpick inserted into a muffin comes out clean.
5.Cool slightly before removing from the pan.
Chef's Tips
- Puréed sweet potatoes, apple sauce, or canned pumpkin can be used instead of the banana.
Nutrition Facts
Serving Size 1.00 muffin
Serving Per Container 12
| Amount Per Serving | ||
|---|---|---|
| Calories 164 | ||
| % Daily Value* | ||
| Total Fat 4 g | 5% | |
| Saturated Fat 1 g | 5% | |
| Sodium 166 mg | 7% | |
| Total Carbohydrate 29 g | 11% | |
| Dietary Fiber 3 g | 11% | |
| Protein 5 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Publication: Food Smarts Recipe Booklet
Cooking Environment: Very Quick