This recipe is one that Melanie had on the side to try. Well, we tried them... they were pretty good. However, I would say with kids it takes more than 5 minutes to prepare.
Leftover muffins can be frozen for up to two weeks. Prep: 5 minutes; Cook: 16 minutes.
Yield
Makes 9 muffins (serving size: 1 muffin)
Ingredients
- 2 mashed ripe bananas (about 3/4 cup)
- 2 tablespoons canola oil
- 1 egg
- 1/2 cup fat-free milk
- 3/4 teaspoon vanilla extract
- 2/3 cup white whole-wheat flour (such as King Arthur) or whole-wheat flour
- 1/2 cup quick-cooking oats
- 1/4 cup sugar
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Cooking spray
Preparation
1. Preheat oven to 375ยบ.
2. Combine bananas and next 4 ingredients (through vanilla) in a medium bowl; mix well, and set aside.
3. Lightly spoon flour into a dry measuring cup and level with a knife. Whisk together flour and next 5 ingredients (through salt) in a small bowl.
4. Stir the flour mixture into the banana mixture until they are just combined.
5. Spray 9 muffin cups with cooking spray (or use paper liners), and spoon 1/3 cup batter into each cup (cups will be full).
6. Bake 16 minutes or until a wooden pick inserted in center comes out clean.
Nutritional Information
- Calories:152
- Fat:5g (sat 1g,mono 2g,poly 1g)
- Cholesterol:27mg
- Protein:4g
- Carbohydrate:25g
- Fiber:3g
- Iron:1mg
- Sodium:178mg
- Calcium:85mg
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