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The Mountain Church

Banana Oatmeal Muffins

12 servings

porcje

10 minutes

czas aktywny

28 minutes

całkowity czas

Składniki

1½ cups all-purpose flour (180g)

1½ cups old fashioned rolled oats (plus more for topping, 150g)

⅔ cup granulated sugar (133g)

1½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon ground cinnamon (plus more for topping)

½ teaspoon salt

⅔ cup milk (120ml)

⅓ cup vegetable oil (60ml)

2 large eggs

1 teaspoon vanilla extract

1 cup mashed ripe banana (about 2 bananas/250g)

½ cup chocolate chips (optional, 90g)

Wskazówki

Preheat the oven to 375F. Line a 12-cup muffin pan with paper liners.

In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt.

In a medium bowl, whisk together the milk, oil, eggs, and vanilla until well combined. Stir in the mashed banana. Pour the milk mixture into the oat mixture and stir together until well combined. Stir in the chocolate chips, if using. Divide the batter among the paper liners. (They will be very full.) Sprinkle with extra oats and cinnamon, if desired.

Bake for 18 to 22 minutes or until golden brown and the centers feel firm. Let the muffins cool in the pan for a few minutes, then remove and continue cooling on a wire rack.

Notatki

Recipe from Allie Tormanen

Wartości Odżywcze

Wielkość Porcji

-

Kalorie

268 kcal

Tłuszcz Całkowity

10 g

Tłuszcz Nasycony

3 g

Tłuszcz Nienasycony

6 g

Tłuszcz Trans

1 g

Cholesterol

34 mg

Sód

219 mg

Węglowodany Całkowite

40 g

Błonnik Pokarmowy

2 g

Cukry Całkowite

19 g

Białko

5 g

12 servings

porcje

10 minutes

czas aktywny

28 minutes

całkowity czas
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