Enjoy Quick Banana Bread Muffins with Oatmeal any time of day. These quick banana bread muffins are fragrant with cinnamon and hearty with oatmeal.
What You Need
Original recipe yields 12 servings
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1/2 cup fat-free milk
1/2 cup old-fashioned or quick-cooking oats
1 cup white whole wheat flour
1/4 cup sugar
2 tsp. CALUMET Baking Powder
2 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 cup mashed fully ripe bananas (about 3)
1/4 cup canola oil
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Let's Make It
Heat oven to 425ºF.
Blend cottage cheese in blender until smooth; spoon into large bowl. Stir in milk, then oats. Let stand 10 min. Meanwhile, mix next 6 ingredients.
Add bananas, oil and egg to cottage cheese mixture. Stir in dry ingredients just until moistened. Spoon into 12 muffin cups sprayed with cooking spray.
Bake 15 min. or until golden brown. Cool in pan 5 min.; remove to wire rack. Cool completely.
Mix 1/2 tsp. ground nutmeg with flour mixture before adding to cottage cheese mixture.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.