Banana & Blueberry Nut Muffins

Name: Banana & Blueberry Nut Muffins
Yield: 24 servings
Ingredients: 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

These Banana and Blueberry Nut Muffins are made with wholesome oat flour, blueberries, walnuts and mashed banana. Their chewy denseness stops hunger in its tracks while the fruit and nuts provide just the right balance of savory/sweet.

Calories: 120per serving
Servings: 24people

Ingredients

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

Instructions

Preheat oven to 400⁰F. Mix rolled oats, yogurt and milk together in a bowl. Let stand for 10 minutes.
Combine oat flour, salt, brown sugar, cinnamon, baking powder and baking soda in a separate bowl.
Add mashed banana, egg and oil to the rolled oat mixture and mix until well combined.
Add dry oat flour mixture to rolled oat mixture and mix until well combined. Fold in blueberries and chopped walnuts.
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.

Notes from the Kitchen

Try a swap
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For gluten free: Use certified gluten free oats.

Nutrition

Per Serving: Calories 120 Total Fat 5g Cholesterol 10mg Sodium 150mg Total Carbohydrate 18g Dietary Fiber 2g Protein 2g Vitamin D 0% Calcium 4% Iron 6% Potassium 2%

Nutritional values are an approximation. Actual values may vary.

Banana & Blueberry Nut Muffins

These Banana and Blueberry Nut Muffins are made with wholesome oat flour, blueberries, walnuts and mashed banana. Their chewy denseness stops hunger in its tracks while the fruit and nuts provide just the right balance of savory/sweet.

Calories: 120per serving
Servings: 24people

Ingredients

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

Instructions

Preheat oven to 400⁰F. Mix rolled oats, yogurt and milk together in a bowl. Let stand for 10 minutes.
Combine oat flour, salt, brown sugar, cinnamon, baking powder and baking soda in a separate bowl.
Add mashed banana, egg and oil to the rolled oat mixture and mix until well combined.
Add dry oat flour mixture to rolled oat mixture and mix until well combined. Fold in blueberries and chopped walnuts.
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.

Notes from the Kitchen

Try a swap
Try a Swap
For gluten free: Use certified gluten free oats.

Nutrition

Per Serving: Calories 120 Total Fat 5g Cholesterol 10mg Sodium 150mg Total Carbohydrate 18g Dietary Fiber 2g Protein 2g Vitamin D 0% Calcium 4% Iron 6% Potassium 2%

Nutritional values are an approximation. Actual values may vary.

All Recipes

Banana & Blueberry Nut Muffins

Ingredients

Instructions

Notes from the Kitchen

Try a Swap

Nutrition

Banana & Blueberry Nut Muffins

Ingredients

Instructions

Notes from the Kitchen

Try a Swap

Nutrition