Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
0 servings
1 boxBanana Muffin & Bread Mix
2eggs
large, or 2 flax eggs for plant-based: 1 tbsp ground flax + 3 tbsp water each, let sit 5 min
2bananas
ripe, mashed, for sweetness + moisture
2 Tbspextra-virgin olive oil
instead of butter/neutral oil
2 Tbspplain Greek yogurt
adds protein + moisture
1 tspvanilla extract
¼ cupwalnuts
chopped, or pecans, heart-healthy fats
Oat Topping
Mediterranean-Friendly Crunchy
½ cupRolled oats
¼ cupnuts
Chopped, walnuts or almonds work well
1 tablespoonsHoney
or maple syrup
1 tablespoonOlive oil
or coconut oil
½ teaspoonCinnamon
sea salt
Optional
Instructions
Step 1
Instructions for muffins:
Step 2
Preheat oven to 350°F (175°C). Line a muffin tin with parchment liners.
Step 3
In a large bowl, whisk eggs (or flax eggs), mashed bananas, olive oil, Greek yogurt, and vanilla.
Step 4
Add the Simple Mills mix and stir gently until just combined (don’t overmix).
Step 5
Fold in nuts
Step 6
Divide batter evenly into muffin cups (makes 12).
Step 7
Instructions for oat crunch top
Step 8
Mix oats, nuts, cinnamon, and salt in a small bowl.
Step 9
Drizzle with honey and olive oil, stir until everything is coated.
Step 10
Sprinkle generously over your banana nut muffins before baking.
Step 11
Bake for 18–22 minutes, or until a toothpick comes out clean.
Step 12
Cool in the pan for 5 minutes, then transfer to a rack.
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
