Oatmeal Banana Muffins
Try this Oatmeal Banana Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- topping
- 1 1/4 cup gluten free rolled oats
- 1/2 cup yogurt
- 1/2 cup milk
- 1/3 cup brown sugar
- 1/3 cup oil
- 2 large ripe bananas mashed
- 1 large egg lightly beaten
- 1 1/2 cup flour oat is recommended, i used bob's red mill gluten free pizza mix
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 4 oz. cream cheese softened
- 2 tbsp honey
- 4 tbsp jam
- Carbohydrate 4.28732416666667 g
- Cholesterol 40.7725 mg
- Fat 15.42916125 g
- Fiber 0.136499999312063 g
- Protein 0.516549166666667 g
- Saturated Fat 9.76573270833333 g
- Serving Size 1 1 Serving (25g)
- Sodium 183.869041666667 mg
- Sugar 4.1508241673546 g
- Trans Fat 1.07993833333334 g
- Calories 154 calories
In a large bowl mix together rolled oats, yogurt and milk. Let soak for 10 minutes. Mix flour, salt, spices, baking powder and baking soda in a bowl. Add brown sugar, mashed banana, egg and oil to yogurt/oat mixture. Mix well. Add dry ingredients to the rolled oats mixture. Mix well. Fill greased or paper lined muffin cups 2/3 full. Bake for approximately 20 minutes. If needed bump the temperature up to 375 for another 10 minutes to get a nice crunch on top and done all the way through. While muffins bake, mix topping ingredients well and spread frosting on cool muffins, if you can wait that long.
