- 1-1/2 cups quick oats, uncooked
- 1 cup white whole-wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1-1/2 cups ripe bananas, mashed (approximately 3 bananas)
- 1/2 cup (4 ounces) unsweetened applesauce (individual servings of applesauce contain ½ cup)
- 1/2 cup brown sugar
- 3 tablespoons canola oil
- 2 large eggs, beaten
- 1 teaspoon vanilla
- 1/2 cup buttermilk (Make your own by adding 2 teaspoons vinegar to measuring cup. Add fat-free milk until liquid reaches 1/2 cup marker in measuring cup)
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Preheat the oven to 325°F. Line a muffin pan(s) with 18 paper liners.
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In a large mixing bowl, whisk together the oats, flour, baking soda, baking powder, and salt.
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In another large mixing bowl, mix mashed bananas, applesauce, brown sugar, oil, eggs and vanilla until combined.
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Add dry ingredients alternatively with buttermilk until dry ingredients are moist.
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Divide the batter among the muffin cups, filling them most of the way.
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Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 22-25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack.
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Per Serving (1 muffin): 123 calories, 36 calories from fat, 4g fat, 1 saturated fat, 0g trans fat, 21mg cholesterol, 174mg sodium, 21g total carbohydrates, 2g dietary fiber, 10g sugars, 3g protein, 12mcg folate, 2g vitamin C, 30mg calcium, 1mg iron.
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Also try these Applesauce Oatmeal Muffins.