Prep 8 mins
Cook 21 mins
Got it from the Quaker Oatmeal website and wanted to try it. It is described as a kid favorite, low sodium, lower fat, and less than 30 minutes.
- 1 1⁄2 cups Quaker Oats (quick or old fashioned, uncooked)
- 1 cup all-purpose flour
- 1⁄3 cup brown sugar, firmly packed
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon salt (optional)
- 1⁄3 cup dates (optional) or 1⁄3 cup raisins, chopped (optional)
- 8 ounces plain nonfat yogurt or 3⁄4 cup low-fat buttermilk
- 3⁄4 cup banana, mashed and ripe (about 2 medium)
- 2 egg whites or 1 egg, lightly beaten
- 2 tablespoons vegetable oil
- 1 1⁄2 teaspoons orange zest
- Heat oven to 400°F Line twelve medium muffin cups with paper baking cups or lightly spray bottoms only with cooking spray.
- In large bowl, combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, salt and dates; mix well. In medium bowl, combine yogurt, banana, egg whites, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.).
- Fill muffin cups almost full.
- Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan.
These muffins are healthy, low fat, low sugar and high fibre when made with wholemeal flour. They are definitely worth spending your time to make. As a mum they are a great snack to put my daughter's lunch box for school.
These are delicious! I used all organic ingredients and a "flax egg" and almond milk to make them organic and vegan, then put them in the fridge for breakfast the next day to let the flavors really come out. I wish I had made more!
Loved these! Next time I will make with Craisins.