In a large bowl mix together rolled oats, yogurt and milk. Let soak for 10 minutes.
Mix flour, salt, spices, baking powder and baking soda in a bowl.
Add brown sugar, mashed banana, egg and oil to yogurt/oat mixture. Mix well.
Add dry ingredients to the rolled oats mixture. Mix well.
Fill greased or paper lined muffin cups 2/3 full. Bake for approximately 20 minutes. If needed bump the temperature up to 375 for another 10 minutes to get a nice crunch on top and done all the way through.
While muffins bake, mix topping ingredients well and spread frosting on cool muffins, if you can wait that long.
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|Serving Size: 1 Serving (25g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 139 (90%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 40.8mg||13 %|
|Sodium 183.9mg||6 %|
|Potassium 10.5mg||0 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 4.2g|
|Protein 0.5g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 154
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