Banana Oat Muffin
~ Mary ~
Aren’t these cute – all wrapped up and the only place to go is in my mouth! They look decadent don’t they? I’m here to tell you it’s just a show! These have virtually no fat and very low sugar and they’re PACKED with flavor.
Low fat + Low sugar = HIGH flavor!
It’s also time for Meeta’s Monthly Mingle. This time it’s being hosted by My Diverse Kitchen and the theme is High Tea. And since I’m a mid-west raised, corn-fed farm girl – the parameters are flexible to include what would you serve for a more elaborate afternoon get-together with tea or coffee. I think these fit the bill and hope you’ll try them out.
Other muffins you might enjoy:
Banana Oat Muffins
3 Cups of batter – makes a dozen regular or 6 JUMBO
Preheat oven to 375 degrees
Spray muffin tin
In wet bowl:
Mash 3-4 way over ripe Bananas
- make sure they’re beyond soft and are black and super mushy – if you can’t get to your over-ripe bananas – put them in the freezer until you can.
when done mashing add:
3/4 Cup Buttermilk
2 Tbsp Vegetable Oil
In dry bowl combine;
1 Cup Quick Cooking Oats
1 1/2 Cups Whole Wheat Flour
can opt for some flax seed or bran too, just omit in flour or oats the amount you add.
1/3 Cup Brown Sugar or 1/2 Cup Splenda
1/2 tsp Salt
2 tsp Baking Soda
1 tsp Chinese 5 Spice
1 tsp Cardamom
Combine the wet and dry ingredients and stir to combine.
Fill muffin tins almost to top.
Optional to sprinkle nuts on top.
Bake until golden brown and springy about 20-25 minutes