Banana-Oats-Walnut-Muffin from www.thehealthsite.com
Dense breakfast muffin
- Preparing Time: 10 hours
- Total Time: 6 hours
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 whole egg
- 4 large bananas ripe
- â…“ cup oil
- 1 cup whole wheat flour i substitute gluten-free.
- â½ cup steel-cut oats
- â½ cup walnuts crushed (optional)
- Carbohydrate 26.9615794446543 g
- Cholesterol 58.5680555550033 mg
- Fat 95.0978607675629 g
- Fiber 4.4575833326596 g
- Protein 7.2559505572138 g
- Saturated Fat 19.7821039714597 g
- Serving Size 1 1 Serving (180g)
- Sodium 123.386999985678 mg
- Sugar 22.5039961119947 g
- Trans Fat 5.39867134374627 g
- Calories 966 calories
Preheat oven to 325 degrees. Mix the bananas, oil, egg and vanilla until the mixture is mostly smooth. In a separate bowl, mix the dry ingredients well; except the nuts. Gently mix the dry ingredients into the wet ingredients. Fold in walnuts. Fill muffin cups. Bake for 15-20 minutes. Remove and cool.
