SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 134.9
  • Total Fat: 3.6 g
  • Cholesterol: 13.6 mg
  • Sodium: 86.3 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.5 g

View full nutritional breakdown of Whole Wheat Honey-Oat Banana Nut Muffins calories by ingredient
Report Inappropriate Recipe

Whole Wheat Honey-Oat Banana Nut Muffins

Submitted by: SARARAH

Introduction

Wholesome, fragrant and moist muffin for breakfasts or snacks. Wholesome, fragrant and moist muffin for breakfasts or snacks.
Number of Servings: 16

Ingredients

    3/4 cup whole wheat pastry flour
    1/2 cup regular whole wheat or whole wheat white flour
    3/4 cup oat bran
    1/4 cup rolled oats
    1/2 cup walnut halves & pieces
    1/2 tsp salt
    1/2 Tbsp aluminum-free baking powder
    1 tsp baking soda

    1 egg
    1/2 cup low fat plain yogurt
    1/4 cup sour cream
    1/4 cup unsweetened applesauce
    1/4 cup brown sugar, packed
    1/4 cup honey
    1.5 tsp vanilla extract
    3 medium bananas, very ripe

    Non-stick spray

Directions

1. Preheat oven to 400 ░F. Prepare a muffin tin with liners or spray the pan with non-stick spray (and spray the liners, these are very sticky!).

2. Place walnuts on a baking sheet and break apart into small pieces. Place the sheet in the oven and toast until fragrant, 5-7 minutes. (Be careful not to burn!)

3. While the walnuts are toasting, whisk together the flours, oats, salt and baking powder and baking soda in a medium bowl.

4. Mix the egg, yogurt, sour cream, applesauce, brown sugar, honey, vanilla and ripe bananas in a separate bowl. Mash the bananas and whisk all ingredients until smooth.

5. When the walnuts are done toasting, remove them for the oven and allow to cool on the pan for a few minutes.

6. Add the wet ingredients into the dry ingredients and stir in most of the walnuts, reserving a few for topping the muffins. Stir gently until just combined, being careful not to overmix.

7. Scoop about 1/3 cup of batter into each muffin tin, or until the tin is about 3/4 full.

8. Top the muffins with remaining walnuts, if desired. Bake at 400 ░F for 15-18 minutes until the muffins are golden brown and a toothpick inserted in the center comes clean.

Serving Size:ámakes 16 muffins

Number of Servings: 16

Recipe submitted by SparkPeople user SARARAH.






Great Stories from around the Web


Rate This Recipe