By Prevention
If you can't find oat flour, process rolled oats in a food processor until they are the consistency of flour.
Total Time: 48 minutes
Ingredients: 14 Count
Ingredients
- 1/2 cup old-fashioned rolled oats
- 1/3 cup date sugar
- 2 tablespoons butter, melted, plus 1/2 cup (1 stick) butter, at room temperature
- 1/2 teaspoon cinnamon
- 1/2 cup honey
- 1/4 cup plain low-fat yogurt
- 3 large eggs
- 1 cup mashed bananas (from about 2 bananas)
- 1 teaspoon vanilla extract
- 1 1/4 cups oat flour
- 3/4 cup flax meal
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
Directions
Prep: 16 Minutes
Cook: 22 Minutes
- Preheat the oven to 325°F. Line 18 muffin cups with paper or nonstick liners.
- In a small bowl, mix together the oats, date sugar, melted butter, and cinnamon. Set aside.
- In a large bowl, beat together the softened butter and honey. Beat in the yogurt, eggs, mashed bananas, and vanilla.
- In a separate bowl, stir together the oat flour, flax meal, baking soda, and salt. Gradually stir the flour mixture into the butter mixture until combined. Fold in the nuts.
- Spoon the batter into the muffin cups and sprinkle each with the date sugar mixture. Bake for 20 to 25 minutes, or until a toothpick inserted in the centers comes out clean. Cool in the pan for 5 minutes, then transfer the cupcakes to racks to cool completely.
Nutritional Information
- Calories: 196kcal
- Calories From Fat: 104kcal
- Calories From Satfat: 42kcal
- Fat: 12g
- Total Sugars: 12g
- Carbohydrates: 21g
- Saturated Fat: 5g
- Cholesterol: 52mg
- Sodium: 188mg
- Protein: 4g
- Calcium: 30mg
- Dietary Fiber: 3g
- Folate Dfe: 10mcg
- Mono Fat: 2g
- Omega3 Fatty Acid: 0g
- Omega6 Fatty Acid: 2g
- Other: 6carbsg
- Poly Fat: 2g
- Soluble Fiber: 0g
- Trans Fatty Acid: 0g
