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Nutrition Facts

Serving Size 1 muffins 68g

Recipe makes 6 muffins)

Calories 141
Calories from Fat 6 (4%)
Amount Per Serving %DV
Total Fat 0.7g 1%
Saturated Fat 0.1g 0%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 277mg 11%
Potassium 149mg 4%
Total Carbohydrate 30.7g 10%
Dietary Fiber 1.5g 6%
Sugars 10.5g
Protein 3.5g 6%

how is this calculated?

Best Ever Eggless Banana Oatmeal Muffins

Recipe #22600 | 30 min | 10 min prep | add private note

By: Anu
Mar 15, 2002

These have to be the best banana muffins I've tasted! I found this recipe on Allrecipes.com and tweaked it to make it egg-free and low-fat. These muffins taste best fresh from the oven, and also are the perfect, healthy way to start your day!

6 muffins (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 400 degrees F (205 degrees C).
  2. 2
    In a bowl, combine flour, oats, sugar, baking powder, soda, and salt.
  3. 3
    In another large bowl, mix together milk, applesauce, and vanilla.
  4. 4
    Add the mashed bananas, and combine thoroughly.
  5. 5
    Stir the flour mixture into the banana mixture until just combined.
  6. 6
    Lightly grease and dust 6 muffin cups (or line with paper bake cups), and divide the batter among them.
  7. 7
    Bake at 400 degrees F (205 degrees C) for 20 minutes.

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Featured Reviews for This Recipe

From: Chef #962353

On Sep 28, 2008

0 people found this review helpful

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  • From: qotw13

    On Jun 28, 2008

    I doubled this recipe and got two mini loaves and six muffins. The only changes I made were to use a full tsp of vanilla, add a tsp of cinnamon, and I used 3 bananas, without bothering to measure. The batter smelled (and tasted!) wonderful, but the finished product did not have nearly as much flavor as I expected, and the banana is only very faint. The texture is also rather gummy, which I half-expected, since this is basically a fat-free recipe. Though I wasn't overly impressed with this as-is, I will probably still play around with it to find something to more suit my tastes. Oh, and these are definitely better warmed up (or right out of the oven). Thanks!

    0 people found this review helpful

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    From: MizzNezz

    On Jul 18, 2002

    I doubled this recipe and I am very glad I did! 6 muffins just wouldn't have done it! We ate these for a snack right after they were baked with butter melting on them, YUM! Then we had them for breakfast the next morning! They are so good! Moist, just sweet enough. Flavor is great! The only thing I did was up the vanilla to a full teaspoon, otherwise I made them as the recipe directs. Thank you Anu, for a great recipe!

    5 people found this review helpful

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  • From: Tanya Schaad

    On Sep 2, 2002

    I made these for my parents in law while they visited and we all concurred that they were very good. I used whole wheat pastry flour which made them taste a little nuttier and added more fiber.

    4 people found this review helpful

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  • Read all 26 reviews

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