Emily's Famous Banana Oat Muffins

Emily's Famous Banana Oat Muffins

48
your mom 59

"I created these muffins to use up some bananas and have a nutritious snack for breakfast."

Ingredients

40 m {{adjustedServings}} servings 285 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with paper liners or coat with cooking spray.
  2. In a large bowl, stir together the bananas, brown sugar, egg, vanilla and oil. Combine the whole wheat flour, oats, cinnamon, ginger, baking powder and baking soda; stir into the banana mixture until blended. Spoon the batter into the prepared muffin cups.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, about 25 minutes. Cool for a few minutes in the pan before attempting to remove them.
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Reviews

48
  1. 56 Ratings

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I'm always looking for new ways to use up bananas. Now that my dad knows I bake a lot with bananas, he's now bringing all his ripe ones for me to use. I followed GodivaGirl's lead and cut back o...

Good banana and oat flavor, but a bit dry. First off, I'm sure it's a misprint but I put in 1 WHOLE egg, instead of a tablespoon of egg! I subbed canola oil for vegetable oil, 1 cup of all pur...

I made this recipe with one cup white flour instead of any wheat; one cup quick oats instead of slow-cooking; 1/4 cup oil and 1/4 cup applesauce. It was really good, especially considering the r...