1 of 1 photos
| 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% | |
people who like this recipe also like:
By: Dancer^
By: Dancer^
By: PaulaG
By: Miss Annie
White Chocolate Chip Cranberry Oatmeal Cookies
By: Julesong
Best Ever Eggless Banana Oatmeal Muffins
6 muffins
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup rolled oat
- 1/4 cup brown sugar, unpacked
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup skim milk or soymilk
- 1/4 cup applesauce
- 1/4 teaspoon vanilla extract
- 1/2 cup mashed banana
Directions
1
Preheat oven to 400 degrees F (205 degrees C).2
In a bowl, combine flour, oats, sugar, baking powder, soda, and salt.3
In another large bowl, mix together milk, applesauce, and vanilla.4
Add the mashed bananas, and combine thoroughly.5
Stir the flour mixture into the banana mixture until just combined.6
Lightly grease and dust 6 muffin cups (or line with paper bake cups), and divide the batter among them.7
Bake at 400 degrees F (205 degrees C) for 20 minutes.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Main Ingredient > Fruit
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Dietary > Kid Pleaser
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
Featured Reviews for This Recipe
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!
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!
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.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved