Banana Oat Muffin | Cooking for kids

Family Child Care

Ingredients	Amount / Measure	Notes

Bananas, raw ㅤ 2 medium
Quaker Old Fashioned Oats ㅤ 1/4 c.
42 Oz Wheat flour, white, all-purpose, enriched ㅤ 5 1/2 oz.
Wheat flour, whole-grain, soft wheat ㅤ 6 1/2 oz.
Sugars, granulated ㅤ 3/4 oz.
Baking powder ㅤ 1 1/2 tsp.
Salt, table ㅤ 1/4 tsp.
Egg, whole, raw, fresh ㅤ 1 ‌ ㅤ
Vegetable oil, palm kernel ㅤ 6 TB
Milk, fluid, nonfat, calcium fortified (fat free or skim) ㅤ 2/3 c

INSTRUCTIONS

Preheat the convection oven to 325 degrees F or conventional oven to 350 degrees F.
Line muffin tins with paper cups and set aside.
Smash bananas in one bowl and add oatmeal. Fold together and let rest for 5 minutes.
In a small bowl, combine flour, sigar, baking powder, and salt then set aside.
In a mixing bowl or mixer, beat eggs, oil, and milk together until fully incorporated. Gently mix in dry mixtture and banana mixture.
Portion batter into paper lined muffin tins using a #16 scoop (2oz).
Bake for 20-25 minutes until a toothpick inserted comes out clean. Let cool and serve.

NUTRITION INFORMATION

Nutrition Facts

Banana Oat Muffin -Family Child Care

Serving Size

1 each

Amount per Serving

Calories

242.059

% Daily Value*

Fat

8.37

g

13

%

Saturated Fat

6.219

g

39

%

Trans Fat

0.002

g

Cholesterol

18.868

mg

6

%

Sodium

54.378

mg

2

%

Potassium

228.795

mg

7

%

Carbohydrates

39.551

g

13

%

Fiber

2.927

g

12

%

Sugar

15.298

g

17

%

Protein

4

g

8

%

Vitamin A

26.801

IU

1

%

Vitamin C

1.503

mg

2

%

Calcium

65.911

mg

7

%

Iron

1.429

mg

8

%

* Percent Daily Values are based on a 2000 calorie diet.

https://cookingforkids.ok.gov/wp-content/uploads/2026/03/Banana-Oat-Muffin-Family-Child-Care-12.pdf

Age Group:
Serving Size: 6

Child Care Centers - 25 servings

Ingredients	Amount / Measure	Notes

Bananas, raw ㅤ 3 1/3 medium (7" to 7-7/8" long)
Quaker Old Fashioned Oats dry 1/2 c., 1 tsp. ㅤ
42 Oz Wheat flour, white, all-purpose, enriched ㅤ 11 2/3 oz.
Wheat flour, whole-grain, soft wheat ㅤ 13 1/3 oz.
Sugars, granulated ㅤ 1 1/2 c. 1 tbsp. ㅤ
Baking powder ㅤ 1 tbsp., 1/8 tsp. ㅤ
Salt, table ㅤ 1/2 tsp.
Egg, whole, raw, fresh ㅤ 2 1/2 large
Vegetable oil, palm kernel ㅤ 3/4 c., 1 tbsp., 1 tsp. ㅤ
Milk, fluid, nonfat, calcium fortified (fat free or skim) ㅤ 1 1/3 c., 1 tsp. ㅤ

INSTRUCTIONS

Preheat the convection oven to 325 degrees F or conventional oven to 350 degrees F.
Line muffin tins with paper cups and set aside.
Smash bananas in one bowl and add oatmeal. Fold together and let rest for 5 minutes.
In a small bowl, combine flour, sigar, baking powder, and salt then set aside.
In a mixing bowl or mixer, beat eggs, oil, and milk together until fully incorporated. Gently mix in dry mixtture and banana mixture.
Portion batter into paper lined muffin tins using a #16 scoop (2oz).
Bake for 20-25 minutes until a toothpick inserted comes out clean. Let cool and serve.

NUTRITION INFORMATION

Nutrition Facts

Banana Oat Muffin - Child Care Centers- 25 servings

Serving Size

1 each

Amount per Serving

Calories

242.059

% Daily Value*

Fat

8.37

g

13

%

Saturated Fat

6.219

g

39

%

Trans Fat

0.002

g

Cholesterol

18.868

mg

6

%

Sodium

54.378

mg

2

%

Potassium

228.795

mg

7

%

Carbohydrates

39.551

g

13

%

Fiber

2.927

g

12

%

Sugar

15.298

g

17

%

Protein

4.283

g

9

%

Vitamin A

26.801

IU

1

%

Vitamin C

1.503

mg

2

%

Calcium

65.911

mg

7

%

Iron

1.429

mg

8

%

* Percent Daily Values are based on a 2000 calorie diet.

https://cookingforkids.ok.gov/wp-content/uploads/2026/03/Banana-Oat-Muffin-Child-Care-25.pdf

Age Group:
Serving Size: 25

Schools - 50 servings

Ingredients	Amount / Measure	Notes

Bananas, raw ㅤ 6 2/3 medium (7" to 7-7/8"long)
Quaker Old Fashioned Oats dry 1 c., 2 tsp. ㅤ
42 Oz Wheat flour, white, all-purpose, enriched ㅤ 1 Ibs., 7 1/3 oz. ㅤ
Wheat flour, whole-grain, soft wheat ㅤ 1 Ins., 10 2/3 oz. ㅤ
Sugars, granulated ㅤ 1 pt., 1 c., 2 tbsp. ㅤ
Baking powder ㅤ 2 tbsp., 1/4 tsp. ㅤ
Salt, table ㅤ 7/8 tsp.
Egg, whole, raw, fresh ㅤ 5 large
Vegetable oil, palm kernel ㅤ 1 1/2 c., 1 tbsp. ㅤ
Milk, fluid, nonfat, calcium fortified (fat free or skim) ㅤ 20 7/8 fl oz

INSTRUCTIONS

Preheat the convection oven to 325 degrees F or conventional oven to 350 degrees F.
Line muffin tins with paper cups and set aside
Smash bananas in one bowl and add oatmeal. Fold together and let rest for 5 minutes.
In a small bowl, combine flour, sigar, baking powder, and salt then set aside.
In a mixing bowl or mixer, beat eggs, oil, and milk together until fully incorporated. Gently mix in dry mixtture and banana mixture.
Portion batter into paper lined muffin tins using a #16 scoop (2oz).
Bake for 20-25 minutes until a toothpick inserted comes out clean. Let cool and serve.

NUTRITION INFORMATION

Nutrition Facts

Banana Oat Muffin - Schools - 50 servings

Serving Size

1 each

Amount per Serving

Calories

237.968

% Daily Value*

Fat

7.915

g

12

%

Saturated Fat

5.848

g

37

%

Trans Fat

0.002

g

Cholesterol

18.858

mg

6

%

Sodium

54.116

mg

2

%

Potassium

227.958

mg

7

%

Carbohydrates

39.526

g

13

%

Fiber

2.927

g

12

%

Sugar

15.274

g

17

%

Protein

4.266

g

9

%

Vitamin A

26.111

IU

1

%

Vitamin C

1.498

mg

2

%

Calcium

64.883

mg

6

%

Iron

1.429

mg

8

%

* Percent Daily Values are based on a 2000 calorie diet.

https://cookingforkids.ok.gov/wp-content/uploads/2026/03/Banana-Oat-Muffin-School-50.pdf

Age Group:
Serving Size: 50

Schools - 100 servings

Ingredients	Amount / Measure	Notes

Bananas, raw ㅤ 13 1/3 medium (7" to 7-7/8" long)
Quaker Old Fashioned Oats dry 1 pt., 1 tbsp., 1 tsp. ㅤ
42 Oz Wheat flour, white, all-purpose, enriched ㅤ 2 Ibs., 14 2/3 oz. ㅤ
Wheat flour, whole-grain, soft wheat ㅤ 3 Ibs., 5 1/3 oz. ㅤ
Sugars, granulated ㅤ 1 qt., 1 pt., 1/4 c. ㅤ
Baking powder ㅤ 1/4 c., 1/2 tsp. ㅤ
Salt, table ㅤ 1 2/3 tsp.
Egg, whole, raw, fresh ㅤ 10 large
Vegetable oil, palm kernel ㅤ 1 pt., 1 c., 2 tbsp. ㅤ
Milk, fluid, nonfat, calcium fortified (fat free or skim) ㅤ 41 2/3 fl oz

INSTRUCTIONS

Preheat the convection oven to 325 degrees F or conventional oven to 350 degrees F.
Line muffin tins with paper cups and set aside.
Smash bananas in one bowl and add oatmeal. Fold together and let rest for 5minutes.
In a small bowl, combine flour, sigar, baking powder, and salt then set aside.
In a mixing bowl or mixer, beat eggs, oil, and milk together until fully incorporated. Gently mix in dry mixtture and banana mixture.
Portion batter into paper lined muffin tins using a #16 scoop (2oz).
Bake for 20-25 minutes until a toothpick inserted comes out clean. Let cool and serve.

NUTRITION INFORMATION

Nutrition Facts

Banana Oat Muffin - Schools - 100 servings

Serving Size

1 each

Amount per Serving

Calories

237.968

% Daily Value*

Fat

7.915

g

12

%

Saturated Fat

5.848

g

37

%

Trans Fat

0.002

g

Cholesterol

18.858

mg

6

%

Sodium

54.116

mg

2

%

Potassium

227.958

mg

7

%

Carbohydrates

39.526

g

13

%

Fiber

2.927

g

12

%

Sugar

15.274

g

17

%

Protein

4.266

g

9

%

Vitamin A

26.111

IU

1

%

Vitamin C

1.498

mg

2

%

Calcium

64.883

mg

6

%

Iron

1.429

mg

8

%

* Percent Daily Values are based on a 2000 calorie diet.

https://cookingforkids.ok.gov/wp-content/uploads/2026/03/Banana-Oat-Muffin-School-100.pdf

Age Group:
Serving Size: 100