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Banana Oat Muffins Recipe
Banana Oat Muffins Recipe photo by Taste of Home

Banana Oat Muffins Recipe

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Chopped pecans add pleasant crunch to these hearty muffins with rich banana flavor. Says Marjorie Mott from Galatia, Illinois, “These muffins are low in cholesterol, but you’d never know it. My husband and I love them.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup quick-cooking oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 2 egg whites
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1/2 cup packed brown sugar
  • 1/4 cup fat-free milk
  • 1/4 cup canola oil
  • 1/2 cup chopped pecans

Nutritional Facts

1 muffin equals 180 calories, 9 g fat (1 g saturated fat), trace cholesterol, 102 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.

Directions

  1. In a large bowl, combine the first six ingredients. In a small bowl, beat the egg whites, bananas, brown sugar, milk and oil. Stir into dry ingredients just until moistened. Stir in pecans.
  2. Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.
Originally published as Banana Oat Muffins in Light & Tasty February/March 2007, p45

Nutritional Facts

1 muffin equals 180 calories, 9 g fat (1 g saturated fat), trace cholesterol, 102 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.

Reviews for Banana Oat Muffins

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (5)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 9, 2015

"These weren't great. Pretty flat."

MY REVIEW
Reviewed Jan. 10, 2015

"I made them with 1/4 c of real maple syrup and maybe a Tbsp or 2 of sugar. I also incorporated about 1-2 Tbsp of chia seeds into the batter, instead of nuts and sprinkled a few on top. I would make them again!"

MY REVIEW
Reviewed Nov. 9, 2013

"Very good and easy to make."

MY REVIEW
Reviewed Jun. 30, 2013

"Very good! I used 1 whole egg instead of 2 egg whites and they turned out great."

MY REVIEW
Reviewed Jan. 24, 2012

"Good muffins...turned out very well, although the bananas were less than wonderful and not as great-tasting. Will try again with better bananas!"

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