Banana and Blueberry Nut Muffins
- 1 ¼ cup old fashioned rolled oats
- 2 cups old fashioned rolled oats, pulsed in a blender or food processor until a powdery flour forms
- ½ cup plain nonfat yogurt
- ½ cup skim milk
- ½ cup brown sugar
- ⅓ cup canola oil
- 3 large bananas, mashed
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 egg, lightly beaten
- ¼ cup walnuts, chopped
- 1 cup blueberries
- ½ tsp. salt
- 1 ½ tsp. ground cinnamon
Directions1. Preheat oven to 400⁰F. Mix rolled oats, yogurt and milk together in a bowl. Let stand for 10 minutes. 1. Combine oat flour, salt, brown sugar, cinnamon, baking powder and baking soda in a separate bowl. 1. Add mashed banana, egg and oil to the rolled oat mixture and mix until well combined. 1. Add dry oat flour mixture to rolled oat mixture and mix until well combined. Fold in blueberries and chopped walnuts. 1. Fill lined or greased muffin cups a little over ⅔ of the way full. Bake for 16-18 minutes or until a toothpick inserted in the middle comes out clean.
For gluten free: Use certified gluten free oats.
Calories 120, Total Fat 5g (Saturated 0.5g, Trans 0g), Cholesterol 10mg, Sodium 150mg, Total Carbohydrate 18g (Dietary Fiber 2g, Sugars 8g including 4g Added Sugars), Protein 2g, Vitamin D 0%, Calcium 4%, Iron 6%, Potassium 2% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 24 servingsGluten Free Kid-friendly Breakfast/brunch Vegetarian Snack Baking