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Banana-Orange Muffins

By: The Quaker Oats Company

"Bake a batch of warm, wholesome Banana-Orange Muffins on the weekend and freeze in individual resealable bags for portable weekday breakfasts. They'll defrost in seconds in the microwave oven."

Rate/Review | Read Reviews (9)

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 dozen

Ingredients

1 1/2 cups Quaker® Oats (Quick or Old Fashioned, uncooked)
1 cup all-purpose flour
1/3 cup firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1/3 cup chopped dates or raisins
1 (8 ounce) container plain nonfat yogurt
3/4 cup mashed ripe banana
2 egg whites
2 tablespoons vegetable oil
1 1/2 teaspoons grated orange peel

Directions

Heat oven to 400 degrees F. Line twelve medium muffin cups with paper baking cups or lightly spray bottoms only with cooking spray.
In large bowl, combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, salt and dates; mix well. In medium bowl, combine yogurt, banana, egg whites, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
Fill muffin cups almost full.
Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan.

Nutritional Information

Amount Per Serving Calories: 160 | Total Fat: 3.2g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

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Reviewed on Jan. 25, 2004 by Purplelgs

These are very tasty, wholesome muffins! It was rainy out this morning and wanted some...

Reviewed on Jun. 23, 2009 by laurabora

I thought I had a lot more bananas than I had, but it turned out, I only had 1. So I used one...

Reviewed on Apr. 13, 2004 by MIMI28

These muffins smell fantastic while baking! I substituted oat bran for the flour and used...

Reviewed on Jan. 25, 2004 by Lynn

This recipe made a very "pretty" muffin. I had to change a few ingredients to fit what I had...

Reviewed on Feb. 12, 2007 by JLa

I completely followed the recipe with only one exception - I added 1 tsp vanilla to the...

Reviewed on Jan. 14, 2006 by AJAYNE

Hearty muffin and relatively low fat! Bonus that it is also yummy! I used 6 oz lemon yogurt,...

Reviewed on Nov. 16, 2005 by Lexmjo

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This was very good. I doubled the sugar as my bananas were not really ripe, and left out the...

Reviewed on Apr. 21, 2005 by JENNEFFERE

Yuck! These were absolutely aweful. I will never try these again!

Reviewed on Mar. 12, 2005 by MARVELEZ

These are so healthy, moist and delicious. I used 2% yogurt for extra richness. They're easy...

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