Description
A healthy and delicious twist on classic banana muffins made with whole wheat flour and ripe bananas.
Ingredients
Scale
- 2 cups whole wheat flour
- 1/2 cup old-fashioned rolled oats
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 2 ripe bananas
- 2 large eggs
- 1/3 cup unsweetened applesauce
- 1/3 cup milk (almond or oat recommended)
- 1/3 cup plain Greek yogurt
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium bowl, combine the dry ingredients: whole wheat flour, oats, cinnamon, baking soda, baking powder, and salt.
- In a large bowl, mash the ripe bananas and then mix in the eggs, applesauce, milk, Greek yogurt, maple syrup, and vanilla extract.
- Pour the dry ingredients into the wet ingredients and mix gently until just combined; fold in nuts if using.
- Fill muffin cups with the batter and sprinkle rolled oats on top.
- Bake for 5 minutes at 425°F (220°C), then reduce to 350°F (175°C) and bake for an additional 15 minutes.
- Cool in the pan for 5 minutes before transferring to a cooling rack.
Notes
Store in an airtight container for up to 3 days at room temperature or refrigerate for up to 1 week. Muffins freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg