Quick and Easy Banana-Oat Muffins |
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Prep Time: 5 Minutes Cook Time: 16 Minutes |
Ready In: 21 Minutes Servings: 1 |
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Leftover muffins can be frozen for up to two weeks. Ingredients:
2 mashed ripe bananas (about 3/4 cup) |
2 tablespoons canola oil |
1 egg |
1/2 cup fat-free milk |
3/4 teaspoon vanilla extract |
2/3 cup white whole-wheat flour (such as king arthur) or whole-wheat flour |
1/2 cup quick-cooking oats |
1/4 cup sugar |
1 3/4 teaspoons baking powder |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
cooking spray |
Directions:
1. Preheat oven to 375ยบ.
2. Combine bananas and next 4 ingredients (through vanilla) in a medium bowl; mix well, and set aside.
3. Lightly spoon flour into a dry measuring cup and level with a knife. Whisk together flour and next 5 ingredients (through salt) in a small bowl.
4. Stir the flour mixture into the banana mixture until they are just combined.
5. Spray 9 muffin cups with cooking spray (or use paper liners), and spoon 1/3 cup batter into each cup (cups will be full).
6. Bake 16 minutes or until a wooden pick inserted in center comes out clean.
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