Banana-Oat Muffins

Rev BJ Friley


Diabetes Recipes with Cinnamon

Carb Grams Per Serving: 25

★★★★★ 1 vote
12 muffins
25 Min
Convection Oven


2 c
regular rolled oats
3/4 c
whole wheat flour
1/3 c
1 tsp
baking powder
3/4 tsp
apple pie spice or ground cinnamon
1/2 tsp
baking soda
1/4 tsp
1 c
1/2 c
refrigerated or frozen egg product, thawed, or 2 lightly beaten eggs
1 large
ripe banana, mashed
2 Tbsp
butter, melted
1 tsp


1/4 c
regular rolled oats
1/2 tsp
apple pie spice or ground cinnamon
1 Tbsp


1Preheat oven to 350 degrees F.
2Line twelve 2-1/2-inch muffin cups with paper bake cups; set aside.
3Place the 2 cups oats in a food processor or blender.
4Cover and process or blend until finely ground.
5Transfer finely ground oats to a large bowl.
6Stir in whole wheat flour, sugar, baking powder, the 3/4 teaspoon apple pie spice, the baking soda, and salt.
7Make a well in the center of the flour mixture; set aside.
8In a medium bowl, whisk together buttermilk and eggs.
9Whisk in banana, the 2 Tablespoons melted butter, and the vanilla.
10Add buttermilk mixture all at once to flour mixture.
11Stir just until moistened (batter should be lumpy).
12Spoon batter into prepared muffin cups, filling each about 2/3 full.
13For topping - in a small bowl, stir together the 1/4 cup oats and the 1/2 teaspoon apple pie spice.
14Using a pastry blender, cut in the 1 Tablespoon butter until mixture resembles coarse crumbs.
15Sprinkle the oat mixture on top of muffin batter.
16Bake for 20 to 22 minutes or until a toothpick inserted in center comes out clean.
17Cool in muffin cups on a wire rack for 5 minutes.
18Remove muffins from muffin cups.
19Serve warm.

About Banana-Oat Muffins

Course/Dish: Other Breakfast, Muffins
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Diabetic