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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (74g) Recipe makes 12 servings |
||
| Calories 195 | ||
| Calories from Fat 57 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.4g | 9% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 31mg | 10% | |
| Sodium 241mg | 10% | |
| Potassium 152mg | 4% | |
| Total Carbohydrate 31.9g | 10% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 14.2g | ||
| Protein 3.7g | 7% | |
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Ingredients
- 1 1/4 cups Robin Hood oats or Old mill oats
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 2 cups ripe bananas, mashed (4-6 bananas)
- 1/3 cup butter, melted
- 1/2 cup chopped nuts (optional)
Directions
1
Combine first 6 dry ingredients in large bowl.2
Mix well.3
Beat egg, banana and melted butter together in small bowl until smooth.4
Add banana mixture to dry ingredients.5
Stir just until moistened.6
Stir in nuts, if desired.7
Fill greased muffin cups almost full.8
Bake at 375°F for 20-25 minutes, or until top springs back when lightly touched.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: ILove2Cook in Queens
On Nov 18, 2008
These are super moist and very easy to make. If you happen to have banana's at home, you should have everything else you need right in the cupboard. I will be making these again! I left out the nuts to save on calories.
From: Love to Eat!!
On Nov 4, 2008
I made these after seeing Derf's picture in the Picture Forum. They are very good. I used brown sugar and added some chocolate chips so they wouldn't be too healthy. 
From: Laurel
On Mar 8, 2002
Banana bread and muffins are moist by nature, but these were incredible! The addition of oats makes this a very hearty muffin. I made a few changes due only to personal preferences. I used whole wheat flour instead of all-purpose, brown sugar instead of granulated, and substituted half the amount of butter with applesauce. When mashing my bananas, I leave a few small chunks, just because that's the way I like it. My compliments to the chef!
From: kim in Manitoba
On Aug 9, 2003
My children love these muffins. I make them in a mini muffin tins and bake for about 12 - 14 minutes. I have also used whole wheat flour and they are very good also. Thanks for the recipe.
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