Banana Oat Muffins
1½ cups flour
1 cup rolled oats
½ cup white sugar
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
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