Recipes: Breakfasts

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Banana Oatmeal Muffins



  • 1 cup all-purpose flour (about 4 1/2 oz.)
  • 2 Tbsp chilled butter, cut into small pieces (or 2 Tbsp. vegetable oil)
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 3/4 cup ripe mashed banana (about 2)
  • 1/2 cup cooked Amy’s® Rolled Oats Hot Cereal
  • 1 Tbsp. light brown sugar
  • 1/4 cup fat-free buttermilk (or soy milk)
  • 1 1/2 tsp. fat-free buttermilk
  • 1 1/2 tsp. granulated sugar


  1. Preheat oven to 400ºF.
  2. Lightly spoon flour into a dry measuring cup; level with a knife.
  3. Combine flour through cinnamon in a food processor; pulse until mixture resembles course meal.
  4. Combine banana, oatmeal and brown sugar in a medium bowl.
  5. Add flour mixture, 1/4 cup buttermilk alternately to banana oatmeal mixture, stirring just until moist.
  6. Spoon contents into muffin pan (using either cooking spray or cupcake wrappers), brush 1 1/2 tsp. buttermilk over surface of dough; sprinkle with granulated sugar.
  7. Bake for 12 minutes or until lightly browned.
  8. Remove from pan; cool on wire racks.

Servings: 12 muffins

Note: if you do not have batter to fill 12 muffin wells, add water to the empty ones.

Nutritional information per serving: Calories 80, Fat 2g, Cholesterol 5mg, Carbohydrate 14g, Dietary Fiber 1g, Protein 2g, Sodium 140mg.

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