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Prep Time: 8 Minutes Cook Time: 18 Minutes |
Ready In: 26 Minutes Servings: 12 |
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These easy-to-pack muffins make a great on-the-run breakfast or afternoon snack. Ingredients:
1 cup all-purpose flour |
1 cup quick-cooking oats |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 teaspoon ground cinnamon |
1 large egg |
1 cup low-fat buttermilk (1%) |
1 cup chopped ripe banana |
1/3 cup packed light brown sugar |
2 teaspoons vegetable oil |
1 teaspoon vanilla extract |
cooking spray |
1 1/2 teaspoons bottled cinnamon-sugar |
Directions:
1. Preheat oven to 425°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, and next 4 ingredients in a bowl; stir well.
3. Combine egg and next 5 ingredients; stir well with a whisk. Add to flour mixture, stirring just until moist.
4. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle batter evenly with cinnamon-sugar.
5. Bake at 425° for 18 minutes or until muffins spring back when touched lightly in center.
6. Remove muffins from pan immediately; place on a wire rack.
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