Banana Oat Muffins

Calorie.Less.Cooking's picture

Nov. 30, 2011


For muffins
All purpose flour/Unbleached flour 1 1/4 Cup (20 tbs) (Pillsbury Best)
Quick cooking rolled oats 1/2 Cup (8 tbs)
Sugar 1/4 Cup (4 tbs)
Baking powder 2 1/2 Teaspoon
Cinnamon 1/2 Teaspoon
Nutmeg 1/4 Teaspoon
Mashed ripe bananas 1 Cup (16 tbs) (2 Medium Ones)
Nonfat buttermilk 1/2 Cup (8 tbs)
Oil 3 Tablespoon
Egg 1
For topping
Sugar 1 Tablespoon
Cinnamon 1/8 Teaspoon



1) Preheat oven to 400° F.

2) Take 12 muffin cups and spray the bottom with non-stick cooking spray.

3) Gently spoon flour in a measuring cup and level off.


4) Take a large bowl and combine together oats, flour, baking powder, 1/4 cup sugar, nutmeg and 1/2 teaspoon cinnamon in it. Mix nicely.

5) Take a small bowl and mix together buttermilk, bananas, egg and oil. Mix together using a fork or wire whisk.

6) Add all the dry ingredients and stir until the dry ingredients are a little moistened.

7) Pour prepared batter up to 3/4 capacity in muffin cups.

8) Take a small bowl and mix all topping ingredients in it. Sprinkle over each muffin and bake for about 15-18 minutes or until a toothpick inserted in the center comes out clean.


9) Cool the muffins in pan for about 1 minute. Remove from pan and serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 155Calories from Fat 44

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat %

Trans Fat 0 g


Sodium 88 mg3.67%

Total Carbohydrates 25 g8.3%

Dietary Fiber 1 g4%

Sugars 5 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet