Ww Oat Banana Nut Muffins 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:

• 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.

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 the oven to 350°F.
• Line eighteen muffin cups with paper liners.
• In a medium bowl, combine the flour, baking powder and baking soda.
• In a large bowl, with an electric mixer at medium speed, beat the sugar, applesauce, eggs and oil until frothy. With the mixture at low speed, alternately add the bananas and buttermilk with the flour mixture; stire until just combined (do not overmix).
• Fold in the chocolate chips.
• Spoon the batter into the cups, filling each about two-thirds full.
• Bake until golden and a toothpick inserted in the center comes out clean, 20-25 minutes.
• Remove from the cups and cool completely on a rack.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Combine oats, whole wheat flour, all-purpose flour, white sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium-sized bowl.
• Lightly beat eggs in a large bowl. Stir in milk, oil, brown sugar, and vanilla extract. Add bananas and mix together well. Add 1/2 the flour mixture and stir to combine. Add remaining flour mixture and stir. Stir nuts into the batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.
• Stir whole wheat flour, rolled oats, sugar, baking powder, baking soda, and chocolate chips together in a bowl. Make a well in the center. Whisk eggs in a separate bowl until frothy; mix applesauce, skim milk, and banana into eggs. Pour moist ingredients into well made in dry ingredients; stir just to moisten. Batter will be lumpy. Fill prepared muffin cups about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of several muffins comes out clean, 16 to 18 minutes. Cool in pan for 5 minutes before removing to finish cooling on wire racks.

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.