Banana Bread Muffins

Name: Banana Bread Muffins
Cook time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 60 g sunflower; 50 g maple syrup or agave syrup; 50 g sugar replaced by Natrena; 2 eggs; 300 g packed mashed ripe bananas; 60 g milk; 1 tsp baking soda; 1 tsp vanilla extract; ½ tsp salt; ½ tsp cinnamon; 210 g whole wheat flour; 20 g chocolate chips

5 steps

Cook:15min

The taste of banana bread in the shape of delicious muffins!You can fill them with anything you like! I used chocolate chips.

Updated at: Thu, 21 Nov 2024 11:52:29 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories123.8 kcal (6%)

Total Fat1.8 g (3%)

Carbs25.4 g (10%)

Sugars10.2 g (11%)

Protein3.2 g (6%)

Sodium196.3 mg (10%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

60gsunflower

50gmaple syrup

50gsugar

300gbananas

60gmilk

1 tspvanilla extract

½ tspsalt

½ tspcinnamon

210gwhole wheat flour

20gchocolate chips

Instructions

Step 1

Preheat the oven to 165 degrees. If necessary, grease all 12 cups of your muffin tin with non-stick cooking spray.

Step 2

In a large bowl, beat the sunflower oil, natrena and agave syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.

Step 3

Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now.

Step 4

Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Add a slice of banana on top. Bake muffins for 25 to 30 minutes, or until a toothpick inserted into a muffin comes out clean.

Step 5

These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

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