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Nutrition Facts
Serving Size 112 g
(Approx. 12 Servings)
Amount Per Serving
Calories 320 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 330 mg 14%
Total Carbohydrate 57 g 19%
Dietary Fiber 6 g 24%
Sugars 23 g
Protein 7 g
Vitamin A 25% Iron 25%
Vitamin C 4% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Peaches & Cream Muffins
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

2 ripe bananas
1/4 cup(s) ground flax meal
1/2 cup(s) brown sugar
2 large eggs
1/4 cup(s) canola oil
3/4 cup(s) skim milk
1 box of H-E-B Peaches and Cream Instant Oatmeal, empty each envelope
1 1/4 cup(s) whole wheat pastry flour
1 Tsp baking powder
1 Tsp baking soda
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Instructions

1
Preheat oven to 375°F. Then grease a muffin pan with nonstick spray.
2
In a stand mixer with a paddle attachment or in a bowl with a hand mixer, cream the bananas, flax, sugar, and eggs. Then add in canola oil and milk.
3
In a separate bowl combine oatmeal, flour, baking powder and baking soda.
4
Slowly add dry ingredients to the wet ones on a low speed. Mix just until combined.
5
Distribute batter in muffin pan evenly making sure not to exceed 3/4 inches each muffin cup.
6
Place on center rack of the oven and bake for 30 minutes. Remove from oven and transfer muffins to a cooling rack.
7
Eat warm or place in an airtight container once cooled.

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