BANANA MUFFINS | BANANA BREAD
#bananamuffins #bananabread #easymuffinrecipe
BANANA MUFFINS
Ingredients
3 very ripe bananas (medium/large)
115 grams butter at room temperature
3/4 cup sugar
2 large eggs
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp vanilla extract /1 tsp cinnamon powder
1 cup walnuts
½ cup raisins
Preheat the oven to 350°F.
In a mixing bowl, cream butter and sugar
Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended.
Sift together:flour, 1 tsp of baking soda and 1/2 tsp of salt then add to batter. Add 1/2 tsp of vanilla extract and mix in chopped walnuts and raisins. Pour into prepared cupcake molds and bake at 350 f for 50-60 minutes.
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Baked Banana Oatmeal Muffin Cups | Healthy + Easy Grab-N-Go Breakfast
These easy and healthy Banana Oatmeal Cup Muffins are super simple to make and taste delicious. They are a perfect grab-n-go breakfast or afternoon snack.
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BAKED BANANA OATMEAL CUP RECIPE
3 cups rolled oats
2 teaspoons baking powder
1 teaspoon cinnamon
1/8th teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 cup mashed banana (2-3 bananas depending on their size)
2 pastured eggs
1.5 cups of unsweetened almond milk (or any milk you prefer)
2 tablespoons mini chocolate chips
Preheat oven to 350 degrees F.
Spray a 12-cup muffin tin with cooking spray or coat it with coconut oil or butter.
In a large bowl combine oats, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl mix together mashed bananas, eggs, and milk until well combined.
Pour the milk mixture over the oat mixture and stir well to combine.
Evenly divide the oat mixture between all 12 muffin cups and then top each one with a sprinkle of chocolate chips.
Bake for 20-25 minutes or until set and cooked through. Allow to cool and then store in an airtight container in the fridge for up to a week.
Recipe Notes
*I like these muffins best warm or room temperature so if I am eating them from the fridge, I will either heat them in the microwave for 30-45 seconds or pop them in the toaster oven until warm.
*I rely on bananas to keep this recipe naturally sweet. If you like a sweeter flavor you can add a couple of tablespoons of brown sugar or coconut sugar along with the dry ingredients.
I top each muffin with chocolate chips because my kids demand them. Feel free to use other mix-ins like blueberries, walnuts, raisins, or raspberries. Stirring them into the batter is certainly an option if you want more flavor through the muffin cup.
Nutrients per muffin: Calories: 124; Total Fat: 3.2g; Saturated Fat: 0.8g; Cholesterol: 29mg; Sodium: 112mg Carbohydrate: 21.5g; Dietary Fiber: 2.8g; Sugars: 5g; Protein: 3.8g
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Maple-Sweetened Banana Muffins
These 100% whole-grain, maple-sweetened banana muffins are so fluffy and moist, I bet no one can guess they’re healthy muffins! FULL RECIPE:
Coconut Banana Muffins Recipe - RKC
Coconut Banana Muffins
Perfect grab n go breakfast. Trying to make use of my overripe bananas. Try this!
#BananacoconutMuffins # Muffins
#BananaMuffins #Baked #OverripeBananas #Yummy #Tasty #Snacks #Breakfast
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Ingredients
* 1 1/4 cups all-purpose flour
* 1 tsp baking powder
* 1/4 teaspoon salt
* 2 overripe bananas, mashed
* 1/2 cup vegetable oil
* 1/2 cup granulated sugar
* 1 large egg
* 1/2 tsp vanilla extract
* 1 1/4 cups sweetened flaked coconut, divided
Preparation
1. Preheat oven to 350°F. Line muffin cups with paper muffin liners.
2. Whisk together flour, baking powder, and salt in a bowl and set aside.
3. Whisk together bananas, oil, sugar, egg, vanilla, and 1 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
4. Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut.
5. Bake until muffins are puffed and golden, about 20-22 minutes.
6. Transfer muffins to a rack and cool slightly. Enjoy!