Banana Carrot Muffins With Oats Recipes

BANANA-CARROT MUFFINS WITH OATS

Banana-Carrot Muffins with Oats image

I had bananas that were about to go bad, so using a banana bread recipe as a jumping off point I came up with this.

Provided by kaitlin384

Categories Quick Breads

Time 45m

Yield 8-10 Muffins

Number Of Ingredients 11

Ingredients

2 cups whole wheat flour
1/2 cup quick oats
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 -2 tablespoon honey
3 eggs
1 1/2 cups mashed bananas (or however many you want to add)
1/4-1/2 cup shredded carrot
1/4-1/2 cup raisins (optional)

Steps:

Heat oven to 325°F.
Generously grease muffin tins.
Beat eggs, sugar, oil.
Add honey.
Add bananas and carrots mix until combined.
Add dry ingredients and raisins.
Use 1/4 cup measure to divi out batter into tins.
Bake 20-25 minutes or until toothpick comes out clean.

Nutrition Facts : Calories 219.3, Fat 6.4, SaturatedFat 1.2, Cholesterol 69.8, Sodium 485.1, Carbohydrate 35.8, Fiber 4.6, Sugar 7.7, Protein 7.3

BANANA OAT MUFFINS

Banana Oat Muffins image

Chopped pecans add pleasant crunch to these hearty banana oatmeal muffins with rich flavor. These muffins are low in cholesterol, but you'd never know it. My husband and I love them. -Marjorie Mott, Galatia, Illinois

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

3/4 cup all-purpose flour
3/4 cup quick-cooking oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 egg whites
1 cup mashed ripe bananas (about 2 medium)
1/2 cup packed brown sugar
1/4 cup fat-free milk
1/4 cup canola oil
1/2 cup chopped pecans

Steps:

In a large bowl, combine the first six ingredients. In a small bowl, beat the egg whites, bananas, brown sugar, milk and oil. Stir into dry ingredients just until moistened. Stir in pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 180 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.

BANANA OAT MUFFINS

Banana Oat Muffins image

A healthy and delicious morning treat!

Provided by Karen Resciniti

Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 11

Ingredients

1 ½ cups unbleached all-purpose flour
1 cup rolled oats
½ cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg
¾ cup milk
⅓ cup vegetable oil
½ teaspoon vanilla extract
1 cup mashed bananas

Steps:

Combine flour, oats, sugar, baking powder, soda, and salt.
In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

Nutrition Facts : Calories 199.9 calories, Carbohydrate 30.1 g, Cholesterol 16.7 mg, Fat 7.5 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 296 mg, Sugar 11.5 g

JUMBO BANANA-CARROT MUFFINS

Jumbo Banana-Carrot Muffins image

-Julye Byrd, Azle, Texas

Provided by Taste of Home

Time 50m

Yield 9 jumbo muffins.

Number Of Ingredients 13

Ingredients

1-1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs, separated
1 tablespoon honey
1/4 teaspoon grated orange zest
2 medium ripe bananas, mashed
1 cup shredded carrots
1/2 cup unsweetened applesauce

Steps:

In a large bowl, combine the first seven ingredients. In another bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange zest. Stir into dry ingredients just until moistened. Fold in the bananas, carrots and applesauce. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 200 calories, Fat 1g fat (0 saturated fat), Cholesterol 47mg cholesterol, Sodium 335mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.

BEST BANANA OAT MUFFINS

Best Banana Oat Muffins image

These are a light, tasty treat sure to have you reaching for more ! You can leave out the egg for vegans/vegetarians and feel free to add more cinnamon if you wish! Enjoy ---

Provided by missalexandrah

Categories Breakfast

Time 30m

Yield 6 muffins, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
1/2 cup oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cinnamon
1 egg
3/4 cup sugar
1/3 cup margarine or 1/3 cup butter
2 -3 bananas, mashed
3/4 cup raisins (optional)

Steps:

Combine flour, oats, baking powder, baking soda, cinnamon and salt in bowl and mix.
Add the egg, sugar, margarine or butter, bananas and raisins.
Mix second set of ingredients together with first, making sure to mash bananas well and do not over mix.
Grease muffin tins with little bit of butter.
Fill tins 3/4 full.
Bake at 350 degrees F for 20 minutes.
Top should spring back when lightly touched.

Nutrition Facts : Calories 550.1, Fat 18.3, SaturatedFat 3.4, Cholesterol 52.9, Sodium 893.2, Carbohydrate 91, Fiber 6.3, Sugar 44.9, Protein 9

DELICIOUS BANANA OAT MUFFINS RECIPE BY TASTY

Delicious Banana Oat Muffins Recipe by Tasty image

Here's what you need: brown sugar, white sugar, softened butter, salt, vanilla extract, milk, flour, baking powder, baking soda, oats, banana, cinnamon, honey

Provided by Arik Preis

Yield 12 servings

Number Of Ingredients 13

Ingredients

⅓ cup brown sugar
¼ cup white sugar
4 tablespoons softened butter
⅛ teaspoon salt
1 teaspoon vanilla extract
¼ cup milk
⅔ cup flour
¼ tablespoon baking powder
¼ tablespoon baking soda
1 ⅓ cups oats
1 banana, mashed
1 teaspoon cinnamon
2 tablespoons honey

Steps:

Preheat the oven to 350°F and grease mini muffin tins.
Cream sugar and butter together. Then, add salt and mix on low speed until combined.
Add milk, vanilla and honey to your mixture.
In a separate bowl, sift together flour, baking soda and baking powder.
Combine dry ingredients with wet ingredients slowly until combined.
To this, add in oats, bananas, and cinnamon and mix to form a soft dough.
Distribute batter evenly amongst your muffin tins and bake for 15-20 minutes until the toothpick comes out clean.
Serve hot and enjoy.

Nutrition Facts : Calories 176 calories, Carbohydrate 30 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, Sugar 12 grams

CARROT OATMEAL MUFFINS

Carrot Oatmeal Muffins image

A rich, moist muffin packed with whole wheat, oatmeal, raisins, carrots, pineapple, coconut, and a cream cheese surprise baked right in the center! Great for breakfast and kids love them! I vary the recipe depending what I have on hand and it always works out great. Hope you enjoy!

Provided by WestCoastMom

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 45m

Yield 18

Number Of Ingredients 17

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
¾ cup white sugar
¾ cup brown sugar
1 cup canola oil
3 eggs, beaten
1 teaspoon vanilla extract
½ cup uncooked rolled oats
½ cup flaked coconut
½ cup raisins
2 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained with juice reserved
¼ cup softened cream cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.
In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix just until evenly moist. Fold in the oats, coconut, raisins, carrots, and pineapple.
In a bowl, blend the reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with the muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of the cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 2/3 full.
Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Nutrition Facts : Calories 294.4 calories, Carbohydrate 37.4 g, Cholesterol 34.5 mg, Fat 15.4 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 240.4 mg, Sugar 23.4 g

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