Oatmeal Banana Muffins 2 Ww Points Recipes

Steps:

• Combine first 8 dry ingredients in large bowl and mix well.
• Beat egg substitute, banana and applesauce together in small bowl until smooth.
• Add banana mix to dry ingredients and stir until moistened.
• Fill greased muffin cups almost full or use muffin papers.
• Bake at 375F for 20 - 25 minutes, or until top springs back when lightly touched.

Steps:

• Combine flour, oats, sugar, baking powder, soda, and salt.
• In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
• Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

Steps:

• Preheat oven to 350 degrees.
• Spray muffin pan with non-stick baking spray.
• Add Splenda to the mashed bananas.
• Blend in the egg whites and the applesauce.
• Mix together the dry ingredients - baking soda, baking powder, flours, oats and salt.
• Add to moist mixture.
• Toss in the craisins and wheat germ, if using.
• Add to mixture to muffin pan.
• Bake for 20 minutes at 350.
• Enjoy and let me know what you think -- .

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Mash bananas in a bowl. Mix in applesauce, egg, sugar, and vanilla extract.
• Mix einkorn flour, oats, blueberries, coconut, cinnamon, baking powder, salt, and baking soda together in another bowl. Add to banana mixture and stir until just combined. Spoon batter into the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Steps:

• Preheat oven to 400 degrees.
• Mix yogurt and oats and set aside.
• Add dry ingredients (minus sugar) together in another bowl.
• To the bowl with the yogurt and rolled oats, add egg, applesauce, and then sugar. Mix welll.
• Add wet ingredients to the dry ingredients and mix well.
• Add mashed banana and fold in just to lightly mix.
• Bake 20 to 23 minutes.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with papers liners.
• Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat first egg into the butter until completely blended; beat in the vanilla extract with the remaining egg.
• Mix bananas, milk, and allspice together in a separate bowl; stir into the creamed butter mixture. Whisk flour, baking powder, and baking soda together in a separate bowl; slowly stir into banana-butter mixture until batter is just mixed. Fold oats and walnuts into batter. Scoop batter into the muffin cups using a large ice cream scoop.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes.

Steps:

• Preheat oven to 375°F In medium bowl, stir together the flour, oatmeal, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. In a separate bowl, combine the mashed bananas, eggs, vanilla and butter. Add the banana mixture to the flour mixture, stirring just until the dry ingredients are moistened.
• Spoon batter into greased muffin cups. Bake for 15 to 18 minutes (start watching around 12 minutes; oven temperatures vary) or until toothpick inserted into center muffin comes out clean. Let cool in pan on wire rack for 10 minutes. Remove muffins from pan and let cool on wire rack.

Steps:

• Pre-heat oven to 400 degrees F.
• Line muffin cups with 12 paper inserts or spray with oil spray.
• In a medium size bowl, peel and mash bananas. Add honey, egg white, milk and oil. Mix well.
• In another bowl, mix flour, rolled oats, baking soda, salt, baking powder and chopped walnuts. Mix well.
• Add wet ingredients to dry and mix just until moistened well. Divide batter evenly between the 12 muffin cups and cook 18-22 minutes until slightly brown on tops or until desired doneness.
• Remove muffins from pan and let cool completely on wire rack.
• Store in refrigerator or freeze.