banana muffins!
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 185.9
- Total Fat: 4.8 g
- Cholesterol: 40.0 mg
- Sodium: 126.7 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 1.4 g
- Protein: 3.5 g
View full nutritional breakdown of banana muffins! calories by ingredient
Introduction
This recipe can be used to make either delicious banana muffins or a banana bread/loaf!!It's perfect for any time of year! It can be served as a tasty snack or eaten as a quick breakfast on the go. This is a great recipe to serve to guests at a special event, or get-to-gether and it also makes for a yummy treat just-because! : )
Hope you enjoy it!! This recipe can be used to make either delicious banana muffins or a banana bread/loaf!!
It's perfect for any time of year! It can be served as a tasty snack or eaten as a quick breakfast on the go. This is a great recipe to serve to guests at a special event, or get-to-gether and it also makes for a yummy treat just-because! : )
Hope you enjoy it!!
Number of Servings: 12
Ingredients
-
1 3/4 c flour, all-purpose
1/4 c Oats
1 tps (+) cinnamon
2/3 c Brown Sugar, packed
1/2 c Almond Milk
2 Eggs, lightly whipped
50 g Butter, melted and cooled
2 Bananas, mashed
2 1/2 tsp Baking Powder
Directions
Preheat oven to 350 F. Brush an 11 x 21cm (base measurement) loaf pan, or a muffin tray, with melted dairy spread to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Place the milk, eggs, melted butter and banana in a medium bowl, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Add Baking Powder last. Spoon the mixture into the prepared pan and smooth the surface.
Bake in preheated oven for 45-50 minutes for a loaf and 25-30 minutes for muffins, or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut loaf into slices to serve.
Notes
Add chocolate chips for an even sweeter treat!
You can also try different nut variations for a new tasty experience! : )
This banana bread will keep in an airtight container out of direct sunlight for up to 3 days. Alternatively, place in an airtight container, then label, date and freeze for up to 1 month. Place in the fridge overnight to thaw.
http://www.taste.com.au/recipes/3118/banana+bread#askquest
Serving Size: 12 muffins
Sift the combined flours and cinnamon into a large bowl. Stir in the sugar and make a well in the centre. Place the milk, eggs, melted butter and banana in a medium bowl, and stir until well combined. Add the banana mixture to the flour mixture and stir until just combined. Add Baking Powder last. Spoon the mixture into the prepared pan and smooth the surface.
Bake in preheated oven for 45-50 minutes for a loaf and 25-30 minutes for muffins, or until a skewer inserted into the centre comes out clean. Remove from oven and set aside in the pan for 5 minutes. Turn onto a wire rack to cool completely. Cut loaf into slices to serve.
Notes
Add chocolate chips for an even sweeter treat!
You can also try different nut variations for a new tasty experience! : )
This banana bread will keep in an airtight container out of direct sunlight for up to 3 days. Alternatively, place in an airtight container, then label, date and freeze for up to 1 month. Place in the fridge overnight to thaw.
http://www.taste.com.au/recipes/3118/banana+bread#askquest
Serving Size: 12 muffins
