Banana Muffins
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Cooking time25 min![]()
Prep time20 min![]()
ServingsPortions 12
Ingredients
- 1 cup (250 mL) all-purpose flour
- 1/4 cup (60 mL) old fashioned or quick oats
- 1/2 tsp. (2 mL) baking soda
- 1/4 tsp. (1 mL) ground cinnamon
- 1/4 tsp. (1 mL) salt
- 6 Tbsp. (90 mL) Becel® Buttery Taste margarine*
- 3/4 cup (175 mL) firmly packed light brown sugar
- 2 large eggs
- 1 1/2 tsp. (7 mL) vanilla extract, divided
- 2 large ripe bananas, mashed slightly
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 350° (180 C). Line 12-cup muffin pan with cupcake liners; set aside.
- Combine flour, oats, baking soda, cinnamon and salt in medium bowl; set aside.
- Beat Becel® Buttery Taste margarine* with sugar in large bowl, with electric mixer until light and fluffy, about 5 minutes. Beat in eggs, one at a time, and vanilla until blended, scraping sides occasionally. Gradually beat in flour mixture, then bananas just until blended. Evenly spoon into prepared pan.
- Bake 25 minutes or until toothpick inserted in center comes out clean. On wire rack, cool 5 minutes; remove from pan and cool completely.
- Drizzle, if desired, with yogurt glaze**.
*Becel® Gold in Quebec.
**Yogurt Glaze, blend 2 tablespoons (30 mL) melted margarine, 1 cup (250 mL) confectioners sugar, 2 tablespoons (30 mL) vanilla yogurt and 1/2 teaspoon (2 mL) vanilla extract until smooth; chill until ready to use. Drizzle over cooled muffins.
