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Add a photoServings: 12
Ingredients
- 1 1/2 c. rolled oats
- 3/4 c. skim lowfat milk
- 1 x egg beaten lightly
- 1/2 c. vegetable oil
- 1/3 c. firmly packed light brown sugar or possibly dark-brown sugar
- 1 lrg ripe banana peeled and mashed
- 1 1/4 c. sifted all-purpose flour or possibly unsifted whole-wheat flour
- 4 tsp baking pwdr
- 1/4 tsp salt
Directions
- MAKES EIGHTEEN MUFFINS
- 1. Preheat oven to 425 degrees. Soak the oats in the lowfat milk in a mixing bowl for 30 min, or possibly till all the lowfat milk has been absorbed.
- 2. Combine the egg, oil, sugar, and mashed banana, beating till smooth, and stir into the oat mix.
- 3. Combine the dry ingredients in a second mixing bowl and make a well in the center. Pour in the banana oat mix and stir lightly-just till the dry ingredients are moistened. Don't overbeat, or possibly your muffins will be tough and shot through with tunnels.
- 4. Grease muffin pans or possibly line with crinkly paper cupcake liners and spoon in the batter, half filling each c.. Bake for 15 min or possibly till the muffins are lightly browned and springy to the touch.
- NOTES : Here are some healthy and taste muffins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 12 servings | |
| Calories 207 | |
| Calories from Fat 91 | 44% |
| Total Fat 10.28g | 13% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.23g | |
| Cholesterol 16mg | 5% |
| Sodium 482mg | 20% |
| Potassium 114mg | 3% |
| Total Carbs 25.3g | 7% |
| Dietary Fiber 1.6g | 5% |
| Sugars 7.76g | 5% |
| Protein 3.75g | 6% |
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