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Whole Wheat Banana Butterscotch Muffins

  • 12servings
  • 30minutes
  • 194calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12
MineralsSelenium, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup whole wheat flour

  2. 1 teaspoon baking powder

  3. 1/2 teaspoon baking soda

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon cinnamon

  6. 1/4 teaspoon nutmeg

  7. 1 cup quick-cooking oats , uncooked

  8. 1/2 cup sugar

  9. 3/4 cup ripe banana pulp , mashed

  10. 1 egg

  11. 1/4 cup milk

  12. 1/4 cup vegetable oil

  13. 1 teaspoon vanilla extract

  14. 1/2 teaspoon banana extract

  15. 1/2 cup butterscotch chips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400F degrees. Grease muffin pans; set aside.

  2. In a large bowl, combine first 8 ingredients (flour through sugar); make a well in the center of mixture. Set aside.

  3. In a medium bowl, combine banana, egg, milk, oil, and extracts. Beat with a wire whisk until well blended. Add to dry ingredients, stirring until just moistened. Fold in butterscotch chips.

  4. Spoon batter into greased muffin cups, filling each cup 3/4 full. Bake for 13 to 15 minutes, or until a wooden pick inserted in center of muffin comes out clean. Remove muffins from pans immediately and cool on a wire rack.

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