How To make Oatmeal Banana Cupcakes
1/2 cup butter or margarine
softened
1/2 cup sugar
2 eggs
1 cup ripe bananas :
mashed
3/4 cup honey
1 1/2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
In a mixing bowl, cram butter and sugar. Add eggs, bananas and honey; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 18-20 minutes or until cupcakes test done. Cool in pan 10
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Super quick and easy to make, these 3-ingredient banana oatmeal muffins make for such a healthy snack or breakfast recipe that the whole family can enjoy. They are quite filling, naturally sweetened (no added sugar!) and incredibly delicious! You can flavor them the way you want and they are 100% vegan, dairy-free, gluten-free and made without eggs.
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Banana Oatmeal Muffins
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The best warm hearty banana oatmeal muffins are made with wholesome pantry staples in only ONE bowl for easy clean-up!
Ingredients:
bananas (about 3 large) mashed
eggs
maple syrup
nsweetened vanilla almond milk or any other milk
rolled oats
whole wheat pastry flour
cinnamon
nutmeg
baking powder
baking soda
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Healthy Oatmeal Banana Muffins Recipe | Banana Oats Cupcake Recipe | Yummy
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TODAY'S RECIPE IS Healthy Oatmeal Banana Muffins Recipe | Banana Oats Cupcake Recipe | Yummy
INGREDIENTS:
Oats 1/2 cup
Milk 1/4 cup
1 ripe banana
Blend until smooth
1 egg (substitute 1/4 cup curd)
Sugar 1/4 cup
Oil 2 tbsp
Mix well
Flour 1/4 cup
Baking powder 1 tsp
Mix well
Cup cake liner
Choco chips on top
Place a stand & heat the pan for 5 mins on medium flame
After 5 mins place the tray
Cook it on medium flame for 15-25 mins or bake in a preheated oven at 170c for 15-25 mins
NOTE: 1 CUP = 250 ML
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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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