Banana Oat Muffins

"This is a nice low-fat muffin that I was given several years ago by a friend."
 
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photo by Aggiesyummies photo by Aggiesyummies
photo by Aggiesyummies
photo by Aggiesyummies photo by Aggiesyummies
photo by MsSally photo by MsSally
photo by Redsie photo by Redsie
photo by Redsie photo by Redsie
Ready In:
30mins
Ingredients:
10
Serves:
12
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ingredients

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directions

  • Preheat oven to 400 degrees.
  • Spray muffin cups with non-stick spray or line with paper liners.
  • Combine egg, milk, honey, applesauce, banana, and oats; let stand five minutes.
  • Stir together remaining ingredients. Add egg mixture to dry ingredients all at once; stir just until moistened. Spoon into pan; bake 18 to 20 minutes.

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Reviews

  1. love these! changed quite a bit tho :) used ~1/2 C pumpkin instead of apple sauce, mixture of oatmeal, oat bran and grapenuts for oats, 2/3 to 1/2 ratio WW flour and reg flour, added vanilla, a bit more milk (skim), added in about 1/2-2/3 C of plain yogurt for moisture. extra tsp of baking powder, oh and i didnt add the sugar either. mine made 18 normal sized muffins. will definitely make these again! thanks!
     
  2. I made these to get a change from the usual banana bread I make, and we love them - especially my three year old. They are just right not too sweet with a lot of flavor and healthy with makes me - mom very happy. I did not have applesauce so I substituted apple butter and did not add the ¼ cup of sugar, it worked out perfect. Thank you for sharing your banana oat muffins I have a feeling that I will be making them often.
     
  3. These muffins are a wonderful, filling breakfast muffin! Nice & dense & not too sweet. This isn't like a coffee shop cakey muffin - much heartier & healthier than that! We loved that each muffin had less than 3 grams of fat!!
     
  4. I liked these very much. DH and DD not so much. I think it was too dense for them, but oh well they are both very picky. The muffin is very moist and has a great flavor. The only thing I did different was to use egg beaters instead of real egg. I made 6 texas muffins and baked for about 23 to 25 mins.
     
  5. These muffins are perfect for breakfast - not too sweet!! Made as is but added a teaspoon of marmalade in the middle before baking. I baked them 20 minutes at a 375F oven. Edited to say that they are even better the next day -and the paper liners, once the muffins are cooled, come off real easy!! Thanks mysterygirl!
     
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RECIPE SUBMITTED BY

<p>I am one of the early members of Zaar joining in October 2001. It was instantly my favorite site even though there were only about 5000 recipes. Back then the original owners Troy and Gay ran the site and they had a lot of interaction with the members. I miss them. <br /> <br />Through the years it still remains to this day my favorite go to site and the one that I send all of my friends and family to when they need anything.</p> 8724616"
 
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