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Banana oat breakfast muffins takes several minutes to prepare.

Banana oat breakfast muffins takes several minutes to cook.

Banana oat breakfast muffins makes 24 servings.

The ingredients for Banana oat breakfast muffins are:

0.5 cup, pitted, chopped Dates
2 1tsp Coconut Oil
2 small (6" to 6-7/8" long) Banana, fresh
2 large Egg, fresh, whole, raw
2 tsp Vanilla Extract
1.25 cup Quaker Oats Old-Fashioned Rolled Oats
0.75 cup Rice flour, brown
1.5 tsp Baking Powder
0.25 tsp Baking Soda
1 tsp Cinnamon, ground
0.5 tsp Salt

Here is how you make Banana oat breakfast muffins:

Heat oven to 350 degrees. Mix the wet ingredients: place the dates in a small bowl and pour 1/2 cup boiling water on the them and let them sit for 5 minutes to soften. Once soft, pour off the excess water ( do kit drain; leave them very wet), and use a fork to smash the dates gently into a loose paste. Mix the date paste, coconut oil and chopped very ripe bananas on medium speed until soft and creamy, about 2 minutes. Add the eggs one at a time, mixing after each one and then add the vanilla. Prepare the dry ingredients: place the oats in a dry food processor and pulse until they become a coarse powder. Pour into a bowl and add flour,baking powder and baking soda, cinnamon and salt. Whisk to mix. Add dry ingredients to wet half at a time, mixture no after each addition. Use a small scoop or tablespoons to scoop into mini muffin pans lined with paper liners. Bake until they spring back to touch--about 15 minutes.Serving Size: 2 mini muffinsNumber of Servings: 24Recipe submitted by SparkPeople user AHOYTX.

The nutritional information for Banana oat breakfast muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 62.2

• Total Fat: 1.3 g
• Cholesterol: 15.5 mg
• Sodium: 98.6 mg
• Total Carbs: 11.5 g
• Dietary Fiber: 1.2 g
• Protein: 1.6 g