By Roundy
Banana-oat muffins
6 steps
Prep:15minCook:25min
Breakfast in a muffin is so convenient, and a great way to use up bananas past their prime. This recipe gets its sweetness from the bananas, so there's no added sugar. If you prefer a sweeter muffin, you can add ½ cup sliced pitted dates, or ⅓ cup raw honey or maple syrup. Meal Plan Tip:
Freeze half of the muffins for next week.
Updated at: Wed, 16 Aug 2023 19:51:06 GMT
Nutrition balance score
Good
Glycemic Index
54
Low
Glycemic Load
142
High
Nutrition per serving
Calories2329.7 kcal (116%)
Total Fat125.9 g (180%)
Carbs261.4 g (101%)
Sugars53.3 g (59%)
Protein55.3 g (111%)
Sodium3389.2 mg (169%)
Fiber32.6 g (116%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
1 ½ cupsoat flour
certified gluten-free, if necessary
1 cupquick-cooking oats
certified gluten-free, if necessary
1 tablespoonbaking powder
½ teaspoonbaking soda
½ teaspoonsalt
3bananas
large, mashed
2eggs
large, slightly beaten
⅓ cupextra-virgin olive oil
or almond oil
RECIPE TIP (nuts)
SUBSTITUTE TIP (Vegan)
Instructions
Step 1
1. Preheat the oven to 375°F. Line a muffin pan with paper baking cups.
OvenPreheatStep 2
2. In a medium bowl, whisk together the oat flour, oats, baking powder, baking soda, and salt.
Step 3
3. Add the mashed bananas, eggs, and oil and mix well. The batter will be thick.
Step 4
4. Spoon the batter evenly into the prepared muffin cups.
Step 5
5. Bake until the tops spring back when lightly touched, 20 to 25 minutes.
Step 6
Serve warm or at room temperature.
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