Banana Oat
Muffins
- Topping:
1/2 cup Quaker oats (quick or old fashioned, uncooked)
1/4 cup firmly packed brown sugar
3 tablespoons chopped walnuts
2 tablespoons whole-wheat flour
2 1/2 teaspoons vegetable oil
1 teaspoon vanilla extract
Muffins:
1 cup fat-free milk
1/2 cup Quaker oats (quick or old fashioned, uncooked)
1/4 cup vegetable oil
2 large eggs
1 (14-ounce) package banana quick bread and muffin mix
1/2 cup snipped pitted dried plums or dried figs
- Heat oven to 400ºF.
Spray bottoms of 18 medium muffin cups with non-stick cooking
spray or line with paper baking cups.
- For topping, combine all
topping ingredients in medium bowl; mix well. Set aside.
- For muffins, mix together
milk and oats in large bowl. Let stand 10 minutes.
- Stir in oil and eggs until
well blended. Add banana quick bread mix and dried plums. Stir
by hand 50 to 75 strokes, as directed on package, or until blended.
- Divide batter evenly among
muffin cups, filling each about 3/4 full.
- Sprinkle with topping,
dividing evenly.
- Bake 15 to 20 minutes
or until wooden pick inserted in center comes out with a few
moist crumbs clinging to it and topping is golden brown. Remove
muffins from pan to wire rack.
- Serve warm or at room
temperature.
- To freeze, wrap
cooled muffins in foil, or place in freezer bag. Seal, label
and freeze up to 6 months.
Makes 18 muffins.
Nutrition Information:
1 muffin. Calories 170, Calories From Fat 50, Total Fat 6g, Saturated
Fat 1g, Cholesterol 20mg, Sodium 135mg, Total Carbohydrates 26g,
Dietary Fiber 1g, Sugars 14g, Protein 3g.
Recipe and photograph provided courtesy of The Quaker Oats Company.
