Banana Oatmeal Muffins

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Nothing smells as good as muffins fresh from the oven! Make these scrumptious but healthy treats on the weekend, then wrap individually and freeze to enjoy later in the work week.

Tags: Easy, One Hour, Breakfast, Brunch and Breads, Snacks, Rice & Grains, Fruit, Baking, Back to School, Low Fat, Vegetarian
Serves: 12
Skill level: Easy
Prep time: 20  minutes
Cooking time: 22  minutes
Total: 42  minutes

Additional Information


1 cup (250 mL) PC Organics All Purpose Flour - Unbleached
3/4 cup (175 mL) packed brown sugar
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1 cup (250 mL) PC Organics Quick Oats
3/4 cup (175 mL) PC All Natural 1% M.F. Yogurt - Plain
1 cup (250 mL) mashed ripe bananas (about 2 bananas)
1/4 cup (50 mL) PC 100% Pure Safflower Oil
1 PC Organics Eggs - Large


  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
  2. In large bowl, whisk together flour, brown sugar, baking powder and baking soda. In another large bowl, stir together oats and yogurt; with wooden spoon, stir in banana, oil and egg. Stir into flour mixture just until moistened. Do not overmix. Divide among prepared muffin cups.
  3. Bake in centre of oven for 20 to 22 minutes or until toothpick inserted in centre comes out clean. Remove muffins from pan. Cool on wire rack.

Chef's Tips

If your bananas turn brown before you get a chance to use them, freeze them whole in their skins. Thaw at room temperature and scrape out flesh to use for baking, such as these muffins.

Nutritional Information

Calories 200 Cal
Fat 6 g
Sodium 110 mg
Carbohydrate 33 g
Fibre 2 g
Protein 4 g