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1 1/2 cups old-fashioned rolled oats, divided
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3/4 cup whole-wheat flour
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3/4 cup all-purpose flour
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1 1/2 teaspoons ground cinnamon
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/2 teaspoon salt
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2 ripe bananas, mashed (about 1 cup)
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2/3 cup whole milk
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1/3 cup vegetable oil
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1/4 cup honey
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2 large eggs
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1 1/2 teaspoons vanilla extract
Banana Oatmeal Muffins
These oatmeal-banana muffins strike the perfect balance of spice and sweetness. The oats soften while baking, making these muffins moist, tender and filling enough for breakfast. The riper the bananas, the sweeter the muffins will be. Browned bananas yield the strongest flavor, but yellow with some spots works just as well. If you don’t want to make muffins, bake the batter in a loaf pan until a wooden pick in the center comes out clean.
Nutrition Information
102
Calories
26g
Carbohydrates
30g
Protein
795mg
Potassium
1g
Fiber
2g
Sugar
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