Our Favorite Breakfast Muffins
- brookesalene
- Mar 6, 2019
- 2 min read
We are always buying bananas and never eating them fast enough. I used to always make banana nut bread with our ripe bananas, but that seem to always get thrown out. Now I make these awesome, healthy banana oat muffins and they get ate in 2-3 days! We all love them! I think the convenience of having something bite size and quick is the main reason why they get ate so quickly, but also because they are so moist and tasty!
These muffins are super easy and quick to make. Takes me about 10-15 minutes to prep and only 16 minutes to bake. Since they get ate so quickly, I always make a double batch (24 muffins).
Makes 9-12 regular-sized muffins
Ingredients:
3/4 cup mashed ripe bananas (about 2 medium)
1/2 cup skim milk
2 tablespoons vegetable or canola oil
1 large egg
3/4 teaspoon vanilla extract
2/3 cup whole wheat flour
1/2 cup quick-cooking oats
1/4 cup granulated white sugar
1 3/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Directions:
Preheat oven to 375°F.
In a medium bowl, combine the bananas, milk, oil, egg and vanilla; mix well, and set aside.
In a small bowl, whisk together the flour and remaining ingredients.
Slowly stir the flour mixture into the banana mixture until they are just combined.
Spray 9 muffin cups with cooking spray (or use paper liners) and divide the batter evenly among the nine cups.
Bake 16 minutes or until a wooden pick inserted in center comes out clean.
Nutrition:
Nutritional Information per serving: (Serving size: 1 muffin)
Calories 128, Fat 4.19g, Saturated Fat .51g, Sugar 8.73g, Fiber 2.09g, Protein 3.31g, Cholesterol 23.77mg, Carbohydrates 20.45g
Weight Watchers POINTS per muffin: Freestyle SmartPoints: 4, Points Plus Program: 3, Old Points Program: 2.5
These muffins are great for a quick, healthy breakfast. But we also eat them for a quick snack in between meals! My kids LOVE these muffins! They also like to help me make them :)
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