Ba­nana Oat Muffins


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1½ cups flour

1 cup rolled oats

½ cup white sugar

2 tsp. bak­ing pow­der

1 tsp. bak­ing soda

½ tsp. salt

1 egg

3 bananas, mashed (about 1 cup) ¾ cup milk

⅓ cup veg­etable oil

½ tsp. vanilla ex­tract

1 Tbsp. coarse sugar (op­tional) 1. Pre­heat oven to 400°F. Line a

12-cup muf­fin tin with pa­per lin­ers.

2. Stir to­gether flour, oats, white sugar, bak­ing pow­der, bak­ing soda, and salt in a bowl. Beat egg lightly in a large bowl, then stir in bananas, milk, oil, and vanilla un­til well blended. Stir in flour mix­ture un­til just com­bined. (Bat­ter should be lumpy.) Di­vide bat­ter among muf­fin cups and sprin­kle with coarse sugar (if us­ing).

3. Bake un­til a tooth­pick in­serted into cen­ters comes out clean, 18 to 20 min­utes. Trans­fer tin to a wire rack. Cool 5 min­utes, then re­move muffins.

PER MUF­FIN: 200 CAL; 8g FAT (1g SAT); 4g PRO; 30g CARB; 2g FIBER; 296mg SODIUM; 11g SUG­ARS

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