Banana Oat Muffins
Yankee Plus Dec 2015
TABLE OF CONTENTS
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- 2 cups All-purpose flour -- unbleached
- 1/2 cup Rolled oats -- old-fashioned
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 large Egg
- 1/3 cup Brown sugar -- packed
- 2 tablespoons Vegetable oil
- 3/4 cup Mashed bananas
- 1/4 cup Skim milk
- 3/4 cup plain yogurt
- 1 teaspoon Vanilla extract
Instructions:Preheat oven to 205C (400F) degrees;
coat muffin pans with nonstick cooking spray.
Whisk the flour with the oats, baking powder, baking soda and salt; set aside.
Beat the egg, brown sugar and oil with an electric mixer on medium speed until smooth.
Add the bananas, milk, yogurt and vanilla extract and beat again.
Stir in the flour mixture by hand just until combined.
Spoon batter into muffin cups, filling each 2/3 full.
Bake for 15 to 18 minutes, or lightly browned, puffed up and a toothpick inserted in the center comes out clean.
Cool in pans on a wire rack for about 10 minutes; remove from pans.
Serve warm or cool completely on rack.