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Prep Time: 10 Minutes Cook Time: 21 Minutes |
Ready In: 31 Minutes Servings: 1 |
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If you have overripe bananas, place them in the freezer to keep on hand for these muffins Ingredients:
1 cup all-purpose flour |
1 cup regular oats |
1/2 cup sugar |
1/4 cup wheat germ |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
2/3 cup mashed very ripe banana (about 2 small) |
1/3 cup reduced-fat sour cream |
1 large egg |
1/4 cup canola oil |
1 teaspoon vanilla extract |
cooking spray |
Directions:
1. Preheat oven to 375°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients in a large bowl; make a well in center of mixture.
3. Combine banana and next 4 ingredients in a small bowl; add to dry ingredients, stirring just until moist.
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