How To make Low Fat Banana Muffins

Healthy Muffins Recipe | How To Make Low Fat Banana Bran Muffins

Healthy Muffins Recipe | How To Make Low Fat Banana Bran Muffins

Healthy Pizza Dip:
Frozen Greek Yogurt Brittle:

Instructions and macros:
In a medium sized bowl add 1 3/4 cup (100g) wheat bran
1/2 Cup (40g) oats
1 1/2 Tbsp (18g) sugar substitute
1/2 Tbsp (5g) ground cinnamon
1 Tsp baking powder
Pinch of salt
Combine and set aside

In a separate bowl get together your wet ingredients
2 mashed bananas
1/2 Cup (122g) unsweetened applesauce
1/2 Cup (113g) non-fat greek yogurt
1 Egg & 2 egg whites
1 Tsp of vanilla extract
Mix thoroughly

Pour wet into the dry and combine

Pour batter into a well greased muffin tin and fill the tins to the top

You should end up with about 7 muffins
Bake at 350 degrees | 177 Celsius for 45-50 minutes

Macros: 133 Calories, 1.5g Fat, 25g Carbs (7.5g fiber), 6.5g Protein

Banana Muffins in 30 minutes!

⭐️ Get the Recipe:

Banana bread muffins are packed with banana flavor; they are soft, moist, and excellent for a quick breakfast, snack, or dessert.

⭐️ Ingredients
3 ripe bananas 330 grams, 12 ounces, or 1⅓ cups mashed
¼ cup (60 grams) milk any, we use almond milk
¼ cup (55 grams) vegetable oil any, we use canola oil
½ cup (100 grams) sugar
1 tablespoon vanilla extract
DRY INGREDIENTS
2 cups (300 grams) all-purpose flour
1 tablespoon (12 grams) baking powder
¼ teaspoon salt

ADD-INS
½ cup (50 grams) walnuts chopped
⅓ cup (60 grams) dark chocolate chips mini

❤️ Nico & Louise
Theplantbasedschool.com

❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️

Low Fat Banana Muffins

ACH Food Companies

Healthy Banana Oatmeal Muffins | No Oil, No butter, No Refined Sugar

This healthy oat banana muffins recipe uses no flour, no refined sugar, and no oil or butter, but still produces moist, delicious muffins. Customize to make your favorite muffin flavors. Gluten free and vegan option ????

Healthy Banana Bread Recipe:

????Get FREE Guide Easy baking recipes Substitutions:

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????????‍????Instagram @food_metrica:

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---------------------------------- RECIPE ------------------------------------

INGREDIENTS
* 2 ½ cups (250 g) rolled oats (gluten free if you want)
* 2 large overripe bananas (1 cup mashed)
* 2 large eggs (2 flax eggs)
* 1/3 cup (120 g) honey (maple syrup etc.)
* 3/4 cup (195 g) oat milk (or any type of milk)
* 2 tsp vanilla extract
* 1 tbsp of lemon juice
* 2 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp salt
* 1 tsp cinnamon
* 1/2 cup chopped walnuts
* 1/2 cup raisins

INSTRUCTIONS
1. Preheat oven to 350°F (175 C) to toast oats.
2. Place oats on a baking sheet and toast until lightly browned (about 6-8 minutes) , stirring once. Let cool to room temperature (the toasting adds flavor!)
3. Divide oats into portions of 1.5 cups, 1 cup.
4. Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
5. Mash bananas well, they should have no lumps.
6. Add eggs, honey, milk and vanilla. Mix to combine.
8. Add dry ingredients (including the ground oats and 1 cup whole oats) to wet ingredients and mix until just incorporated.
9. Fold in raisins and nuts.
10. Allow these to sit for 10 minutes to soak the oats.
11. Scoop into muffin tin, well greased or lined with parchment muffin wrappers (makes 12 muffins). Overfill the baking cups, it will make them look taller.
13. Bake at 350°F (175 C) for 20 -25 minutes. (Tops should spring back when lightly pressed and/or a toothpick inserted in the center of a muffin should come out clean.)

ENJOY!

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DISCLAIMER: This video contains affiliate links, which help support this channel. When you purchase through a link here, at no extra cost I make a small commission which helps me continue to provide content and videos for you. As always, thank you so much for your support!
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#bananaoatmealmuffins#healthymuffins#mufffins#foodmetrica

Easy Moist Banana Muffins Recipe | How to make Banana Muffins |Soft Speckled No Butter Banana Muffin

In this video I am making an easy moist banana muffin recipe. This how to make banana muffins video help you to make soft speckled no butter Banana Muffins. These muffins goes well as a snack or as a good breakfast to start a day. This recipe make use of the black speckled bananas which no ones wants to eat. So reduces kitchen wastage. So please make them and enjoy with your family. YUM!!
You Need
Flour- 11/2 Cups (YUM Healthy Tip- 1/2 Cup Whole wheat Flour can replace 1/2 Cup Flour)
Baking Soda- 1 Teaspoon
Salt-1/4 Teaspoon
Overripe Bananas-3
Oil-1/3Cup
Eggs-2
Sugar- 3/4 Cup (1/2 Cup- if you want less sweet)
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Korean
밀가루-11/2 컵 (YUM Healthy Tip-1/2 컵 통 밀가루로 1/2 컵 밀가루 대체 가능)
베이킹 소다-1 티스푼
소금 -1/4 작은 술
Overripe Bananas-3 (과 익은 바나나 -3)
기름 -1/3 컵
계란 -2
설탕-3/4 컵 (1/2 컵-덜 단맛을 원한다면)

Indonesian
Tepung- 11/2 Cangkir (Tip Sehat YUM- 1/2 Cangkir Tepung gandum utuh dapat menggantikan 1/2 Cangkir Tepung)
Baking Soda- 1 Sendok teh
Garam-1/4 Sendok teh
Overripe Bananas-3
Minyak-1 / 3Cup
Telur-2

Filipino
Flour- 11/2 Cups (YUM Healthy Tip- 1/2 Cup Buong harina ng trigo ay maaaring palitan ang 1/2 Cup Flour)
Baking Soda- 1 kutsarita
Asin-1/4 kutsarita
Sobrang hinog na Saging-3
Langis-1 / 3Cup
Mga itlog-2
Sugar- 3/4 Cup (1/2 Cup- kung nais mo ng hindi gaanong matamis)
Gula - 3/4 cangkir (1/2 cangkir - jika Anda ingin kurang manis)

Spanish
Harina- 11/2 tazas (YUM Healthy Tip- 1/2 taza de harina integral puede reemplazar 1/2 taza de harina)
Bicarbonato de sodio - 1 cucharadita
Sal-1/4 cucharadita
Plátanos demasiado maduros-3
Aceite-1 / 3Cup
Huevos-2
Azúcar- 3/4 taza (1/2 taza- si quieres menos dulce)

Hindi
आटा- 11/2 कप (YUM हेल्दी टिप- 1/2 कप साबुत गेहूं का आटा 1/2 कप फ्लोर की जगह ले सकता है)
बेकिंग सोडा- 1 चम्मच
नमक -1 / 4 चम्मच
केले -3 को पछाड़ दें
तेल-1 / 3Cup
अंडे -2
चीनी- 3/4 कप (1/2 कप- अगर आपको कम मीठा चाहिए)

To Buy-
Glass Mixing Bowl-
Muffin Pan-
Spatula-
Cupcake Liners-
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ALMOND FLOUR BANANA MUFFINS | easy healthy recipe

Banana Muffins made with almond flour and chocolate chips is a paleo and vegan-friendly recipe that is perfect for meal prep! This banana muffin recipe is rich in protein and healthy fats and free of all refined flours and sugars. Plus it's family-friendly and easy to make!

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PRINT RECIPE:

TIMESTAMPS
0:00 Intro
0:56 Pre-heat oven and line your muffin pan
1:18 Combine dry ingredients
1:35 Prepare your wet ingredients
2:08 How to make a chia egg and keep the recipe vegan
2:50 Continue with the wet ingredients
3:30 Add the wet ingredients to the dry ingredients
3:45 Add the chocolate chips
4:21 Add ingredients into muffin pan
5:00 Pop in the oven for 20-25 minutes
5:15 Let cool and enjoy
5:51 Bloopers

FAVORITE FOODS + KITCHEN TOOLS:
Almond Flour:
Chia Seeds:
Monkfruit Blend:
Stevia Sweteened Chocolate Chips:
Vegan Chocolate Chips:
12-Cup Muffin Pan:
Wooden Spoon:
Muffin Liners:
Spouted Glass Measuring Cup:
Glass Mixing Bowls:
Glass Storage Containers:

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MORE C&D BANANA MUFFIN RECIPES
Bakes Banana Muffin Cups:
Banana Bread Muffins:
Gluten-Free Banana Muffins:
Best Healthy Banana Bread:

BANANA MUFFINS RECIPE
2 1/4 cup almond flour
1.5 teaspoons baking powder
1/2 teaspoon baking soda
3 ripe bananas (12-14 ounces)
3 tablespoons monk fruit (or maple syrup, honey or coconut sugar)
1 teaspoon vanilla extract
1/2 cup chocolate chips
2 eggs

INSTRUCTIONS
Preheat the oven to 350 (180 C) degrees. Line a 12-cup muffin pan with muffin liners or grease the pan.

In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.

Place the bananas in a medium bowl. Use a potato masher or fork to mash the bananas until they’re almost smooth.

Add the eggs, monk fruit (or maple syrup), and vanilla to the bananas and mix until combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Add half of the chocolate chips and stir them in.

Divide the batter into all the muffin cups. Sprinkle the remaining chocolate chips evenly over the top of the batter.

Bake 20-22 minutes, until the muffins are puffed and golden brown. Cool 5 minutes, then transfer to a wire rack to cool completely.

NOTES
Muffins will keep 5-7 days when stored in the fridge or can be frozen for up to 3 months.

NUTRITION
Serving: 12g | Calories: 194kcal | Carbohydrates: 17g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 62mg | Potassium: 167mg | Fiber: 3g | Sugar: 9g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1mg

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#bananamuffins #almondflourbananamuffins #bananamuffinrecipe