I have to thank my mom for this one - she sent me the recipe years ago, clipped out of Health magazine. I stuck it in my recipe book and forgot about it until after the Roo was born, on a day when I was feeling bake-ish and happened to be overrun with brown bananas. The result? Light, fluffy, sweet treats that are actually good for you (4 grams of protein in a muffin?! Nice!). Plus, it has to be one of the easiest muffins recipes ever - and muffins are pretty easy to begin with. I made two batches this past weekend, and our little family (even Carter!) has been gobbling them up ever since. Enjoy!
Banana-Oat Muffins
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 (I use the Trader Joe's brand) or whole-wheat flour
1/2 cup quick-cooking oats
1/4 cup sugar (you could probably use agave instead, but I would use slightly less than 1/4 c. since it's sweeter than sugar)
1 3/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Cooking spray
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 Info
CALORIES 152
FAT 5g (sat 1g, mono 2g, poly 1g)
PROTEIN 4g
CARBOHYDRATE 25g
FIBER 3g
CHOLESTEROL 27mg
IRON 1mg
SODIUM 178mg
CALCIUM 85mg
No comments:
Post a Comment