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Banana-Orange Muffins

What says breakfast more than oatmeal, oranges and bananas? Nothing, but try to take them all to go and you're in for a mess. Try putting them all together in these zesty, filling muffins. The perfect breakfast on‑the‑go, or at the breakfast table if you have the time.

4 / 53 ratings


  • 1-1/2 cups Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
  • 1 cup all‑purpose flour
  • 1/3 cup firmly packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cups chopped dates
  • One 8‑ounce carton plain non‑fat yogourt or 3/4 cup low‑fat buttermilk
  • 3/4 cup mashed ripe banana (about 2 medium)
  • 2 egg whites or 1 egg, lightly beaten
  • 2 tablespoons vegetable oil
  • 1-1/2 teaspoons grated orange peel

How to make it

  1. Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or lightly spray bottoms only with cooking spray.
  2. In large bowl, combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, salt and dates; mix well. In medium bowl, combine yogourt, banana, egg whites, oil and orange peel; blend well.
  3. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over mix.)
  4. Fill muffin cups almost full.
  5. Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan.

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