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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% | |
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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- 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: Connie Lea
On Nov 8, 2009
Another review is probably not necessary, but loved these. I also used whole wheat flour and only 1/3 cup Splenda brown sugar blend. Also added 1 tablespoon wheat gluten and a whole cup of nuts. I probably had too many bananas, 2 1/2 cups - had to use up the extra bananas. This is definitely a keeper. Thanks so much for sharing a great recipe.
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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