Okay 100 is not the exact amount. It’s more like 8 dozen which equals to 96 mini muffins! That is still a lot muffins!
If you read my blog often, you already know I have many containers of Quaker Qats. I felt it was time to bake with oats again. This time we had several bananas I did not want to go to waste. So, I made my family lots of Banana Oat Mini Muffins. These muffins disappear fast. I’m talking about taking them out of the pan and the kiddos eating them right away. I decided to double my baking efforts so I could freeze some.
I do a bit of freezer cooking and making double your recipe is a great way to stock your freezer full of home-cooked food.
The original recipe is from AllRecipes.com. I made some changes to it to make these muffins low fat, a bit more healthier, and also made them into mini muffins versus regular-sized ones. The mini size is for portion control (although eating one too many defeats the purpose).
3/4 cups all-purpose flour
3/4 cups whole wheat flour
1 cup rolled or quick rolled oats (I normally use quick oats)
1/4 cup sugar
1/4 cup packed light brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup milk
1/3 cup applesauce (you could use vegetable oil)
1 tsp vanilla extract
1 cup mashed bananas
Combine flour, oats, sugar, baking powder, soda, and salt. Beat egg lightly in a large bowl and then stir in milk, applesauce (or oil), and vanilla. Add mashed bananas and combine thoroughly. Stir flour mixture into the banana mixture until just combined making sure not to over mix it. Divide the batter among cups of mini muffin pan. You should be able to divide batter into 48 mini muffins. Bake at 400 degrees for 10 to 12 minutes.
* For those who do Weighter Watchers – I entered this recipe into their Recipe Builder. One Banana Oat Mini Muffin equals 1 point.