Banana Breakfast Muffins
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 156.4
- Total Fat: 4.9 g
- Cholesterol: 11.6 mg
- Sodium: 268.7 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 1.9 g
- Protein: 3.4 g
View full nutritional breakdown of Banana Breakfast Muffins calories by ingredient
Introduction
This moist muffin has 156.4 calories and 3.4g of protein, making it a great breakfast or post-workout snack! This moist muffin has 156.4 calories and 3.4g of protein, making it a great breakfast or post-workout snack!Number of Servings: 16
Ingredients
-
- 3 medium ripe banana's, the more ripe the better
- 1/4 cup silk original soy milk
- 3 tbsp Peanutbutter, smooth
- 1.5 tbsp vanilla extract
- 1 cup water
- 1 egg
- 2 tbsp canola oil
- 1/2 cup regular oats
- 1.5 tbsp ground flax seed
- 2 tbsp unsweetened medium coconut
- 1/2 cup brown rice flour
- 1 cup all purpose white flour
- 1 tbsp baking powder
- 1/2 tbsp baking soda
- 1/4 cup oats
- Optional: Spices(sprinkle of nutmeg, allspice and cinnamon)
Directions
In a medium sized dish, mash banana's and add wet ingredients(soy milk, peanutbutter, vanilla, egg, oil and water). Mix together but don't worry about it being smooth. The main concern is having the peanutbutter evenly distributed. Set aside.
Take 1/2 up of oats and grind them in a blender or food processor until they become a flour. Place in a large bowl and add all dry ingredients(flax, coconut, flours,baking powder and baking soda as well as any spices). Stir together.
Add liquid ingredients to the large bowl and stir just long enough to mix them together(the less the batter is handled, the better they'll be).
Place approximately 2 tbsp of batter in each muffin cup and top with a sprinkle of oats. Bake on 350F for 35 minutes, or until a toothpick comes out clean.
Makes 16 medium sized muffins.
In a large bowl, mix dry ingredients in order
Number of Servings: 16
Recipe submitted by SparkPeople user STACIELOVE.
Take 1/2 up of oats and grind them in a blender or food processor until they become a flour. Place in a large bowl and add all dry ingredients(flax, coconut, flours,baking powder and baking soda as well as any spices). Stir together.
Add liquid ingredients to the large bowl and stir just long enough to mix them together(the less the batter is handled, the better they'll be).
Place approximately 2 tbsp of batter in each muffin cup and top with a sprinkle of oats. Bake on 350F for 35 minutes, or until a toothpick comes out clean.
Makes 16 medium sized muffins.
In a large bowl, mix dry ingredients in order
Number of Servings: 16
Recipe submitted by SparkPeople user STACIELOVE.