Ingredients Jump to Instructions ↓

  1. 1/2 cupwhite whole wheat flour or whole wheat flour

  2. 1/4 cupquick-cooking rolled oats

  3. 3 tablespoonspacked brown sugar

  4. 2 tablespoonsflax seed meal

  5. 1/2 teaspoonbaking powder

  6. 1/4 teaspoonground cinnamon Dashsalt

  7. 1 smallripe banana, cut up (1/2 to 2/3 cup)

  8. 1/4 cupfat-free milk

  9. 2 tablespoonsrefrigerated or frozen egg product, thawed, or 1 egg white

  10. 1 tablespooncanola oil

Instructions Jump to Ingredients ↑

  1. Directions Preheat oven to 400°F. Lightly coat six 2 1/2-inch muffin cups with nonstick cooking spray or line with paper bake cups and coat insides of paper cups with nonstick cooking spray; set aside. In a medium bowl, stir together flour, oats, brown sugar, flax seed meal, baking powder, cinnamon, and salt. Make a well in the center of the flour mixture; set aside. In a blender, combine banana, milk, egg, and oil. Cover and blend until smooth. Add banana mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake for 18 to 20 minutes or until lightly browned. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.


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