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Ingredients30 m servings 212 cals
Original recipe yields 12 servings (1 12-cup muffin pan)
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Mash bananas in a bowl until no lumps remain. Add brown sugar, egg whites, egg, and canola oil; mix thoroughly. Stir flour, oats, baking soda, salt, and baking powder into the batter until just combined.
- Fill muffin cup 2/3-full with batter.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.
Per Serving: 212 calories; 4.7 g fat; 40.7 g carbohydrates; 4.1 g protein; 14 mg cholesterol; 180 mg sodium. Full nutrition
ReviewsRead all reviews 2
Absolutely LOVED this recipe! I made a second batch as mini muffins and added cinnamon, raisins, and Flax seed meal. Baked in mini muffin tin for 14 minutes (Note: I used spray oil in tin and no...