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These banana muffins are moist and tasty! They’re not overly sweet and are a bit wholesome with oats, whole wheat flour, and soy milk. My kids love them for breakfast!
Ingredients
- 3 ripe bananas, mashed
- 1 ¼ cups white sugar
- ¾ cup soy milk
- 1/3 cup vegetable oil
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with silicone baking cups.
Step 2
Combine bananas, sugar, milk, oil, egg, and vanilla extract in a large bowl. Mix well. Add oats, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt; mix until just combined.
Step 3
Divide batter evenly between the prepared muffin cups.
Step 4
Bake in the preheated oven until tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 18 minutes.
Cook’s Notes:
You can substitute quick-cooking oats for regular.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 172 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 4% |
| Cholesterol10mg | 3% |
| Sodium199mg | 9% |
| Total Carbohydrate30g | 11% |
| Dietary Fiber2g | 6% |
| Total Sugars17g | |
| Protein3g | |
| Vitamin C2mg | 9% |
| Calcium41mg | 3% |
| Iron1mg | 5% |
| Potassium125mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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