Banana Oatmeal Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 152.8
- Total Fat: 5.0 g
- Cholesterol: 31.4 mg
- Sodium: 150.9 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 2.7 g
- Protein: 3.4 g
View full nutritional breakdown of Banana Oatmeal Muffins calories by ingredient
Introduction
Perfect for breakfast! Super moist banana and oat based muffins with a hint of cinnamon, vanilla, and a sprinkling of chocolate chips. Perfect for breakfast! Super moist banana and oat based muffins with a hint of cinnamon, vanilla, and a sprinkling of chocolate chips.Number of Servings: 18
Ingredients
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1.3 cup Oat Meal (Quaker Oats - Old Fashioned - dry)
.5 cup Dannon Lowfat Vanilla Yogurt
8 oz Almond Breeze Almond Milk, Unsweetened Vanilla
1 cup Trader Joe's 100% White Whole Wheat Flour (by SANDY0984)
.5 cup Coconut Flour (by BCANAS)
.5 cup, packed Brown Sugar
1 tsp Baking Soda
2 tsp Baking Powder
2 medium (7" to 7-7/8" long) Banana, fresh
3 tbsp Coconut Oil Sprouts Organic Virgin Unrefined (Serving Size 1tbsp or 14g) (by EJBEECHUM)
3 large Egg, fresh, whole, raw
.5 cup Applesauce, unsweetened
1 tbsp Agave Syrup - Blue Agave
2 tsp Cinnamon, ground
1 tsp Vanilla Extract
3 tbsp *Nestle Mini Chocolate Chips
Tips
These muffins keep much longer if they are covered and kept in the refrigerator. They can also be frozen. I usually make a double batch!
Directions
Preheat oven to 350f
Begin by adding dry oats, yogurt, almond milk, applesauce, vanilla, and agave to a small bowl and let sit for 10 minutes to soak.
Add wheat flour, coconut flour, brown sugar, baking soda, baking powder, and cinnamon to a bowl and whisk to sift. Set aside.
Mash bananas and add to wet ingredients, along with eggs and melted coconut oil. Mix by hand with a spatula until all ingredients are incorporated.
Add wet ingredients to dry, and stir until just incorporated. Make sure to not over mix. Fold in chocolate chips.
Scoop into 18 standard size muffin or cupcake papers.
Bake until the muffins just start to rise (about 8 minutes), turn the pan in the oven, and bake until golden on the top and bounce back.
Yum!
Serving Size: Makes 18 standard size muffins
Number of Servings: 18
Recipe submitted by SparkPeople user CAKENOUVEAU.
Begin by adding dry oats, yogurt, almond milk, applesauce, vanilla, and agave to a small bowl and let sit for 10 minutes to soak.
Add wheat flour, coconut flour, brown sugar, baking soda, baking powder, and cinnamon to a bowl and whisk to sift. Set aside.
Mash bananas and add to wet ingredients, along with eggs and melted coconut oil. Mix by hand with a spatula until all ingredients are incorporated.
Add wet ingredients to dry, and stir until just incorporated. Make sure to not over mix. Fold in chocolate chips.
Scoop into 18 standard size muffin or cupcake papers.
Bake until the muffins just start to rise (about 8 minutes), turn the pan in the oven, and bake until golden on the top and bounce back.
Yum!
Serving Size: Makes 18 standard size muffins
Number of Servings: 18
Recipe submitted by SparkPeople user CAKENOUVEAU.
