Banana-Oatmeal Breakfast Muffins

These banana-oatmeal muffins make a great nutritious breakfast or snack on-the-go.



Step: 1

Preheat the oven to 400 degrees F (200 degrees C). Spray 15 cupcake liners with cooking spray.

Step: 2

Combine oats, yogurt, bananas, eggs, honey, baking powder, baking soda, and cinnamon in the bowl of a food processor; process until smooth. Spoon batter into cupcake liners.

Step: 3

Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.


Per Serving: 94 calories; protein 3.9g; carbohydrates 16.9g; fat 1.5g; cholesterol 22.7mg; sodium 107.1mg.

The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.

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