PEANUT BUTTER BANANA MUFFINS | Gluten Free | Healthy Muffins | No Sugar | No Maida | Quick & Easy
Healthy Peanut Butter Banana Muffins are perfect for peanut butter lovers and fitness lovers.
It has the incredible combination of peanut butter and banana in every bite and it is the best option to satisfy our sweet tooth.
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Recipe:
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Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: Makes 12 muffins
Ingredients:
1. Ripe bananas 2 or 1 cup
2. Oat flour 1 cup
3. Baking powder 1 tsp
4. Salt 1/4 tsp
5. Cinnamon powder 1/2 tsp
6. Eggs 2 no’s. or 2 flax egg
7. Maple syrup 1/4 cup
8. Vanilla essence 2 tsp
9. Peanut butter 3/4 cup (creamy or crunchy)
10. Milk (any) 1/2 tbsp
11. Chocolate chips 1/2 cup
Method:
• Pre-heat oven at 175’C for 10 minutes.
• Line the muffin moulds with muffin liners.
• In a large bowl, mash the bananas until lumps free.
• Combine together mashed bananas, peanut butter, maple syrup, eggs, vanilla essence and milk until smooth.
• Sieve together oats flour, baking powder, salt and cinnamon powder and add it to the wet ingredients.
• Mix everything together until smooth.
• Fold in the chocolate chips (save few for sprinkling on top).
• Now, pour the muffin batter to moulds and fill it 3/4th.
• Sprinkle remaining chocolate chips.
• Bake it for 20-25 minutes or until toothpick comes out clean.
• Let the muffins cool out completely.
• Enjoy these healthy muffins!
Suggestions:
• Finely blend the oats to make oats flour.
• Any milk can be used - regular milk, almond milk, soya milk
• Eggs can be replaced with flax eggs, ie. 2 tbsp of flax powder dissolved in 6 tbsp of water and rest it for 5 minutes.
#glutenfreerecipes #peanutbuttermuffins #healthymuffins #healthybakingrecipes #bakenetic
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BANANA MUFFINS| Quick & Easy + Gluten Free
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Banana Muffins
3 ripe bananas
1 cup rolled oats
1/2 cup coconut flour
2 eggs
4 tablespoons honey
1 date (I used medjool)
1 teaspoon baking soda
1 teaspoon vanilla extract
2 tablespoons coconut oil
Preheat oven to 375/190 degrees. Line muffin pan with liners. Blend everything together till fully incorporated and pour into pan about 3/4 way up. Bake for 12-15 minutes. Enjoy!
Quick & Easy Healthy Persimmon Muffins
This quick & easy persimmon muffin recipe is healthy and delicious! These muffins are packed with warm fall spices, dark chocolate chips and toasted pecans. If you have a bunch of persimmons that you're not sure what to do with, you should make this recipe!
Best Chocolate Chip Banana Oat Muffins Recipe | Gluten Free & Naturally Sweetened
A healthy snack as delicious as dessert! Make my chocolate chip banana oat muffins recipe for the perfect snack or on-the-go breakfast. Clean, gluten-free, superfood ingredients include oats, bananas, greek yogurt, and chia seeds. They're light, moist, and naturally sweetened with ripe bananas and a touch of maple syrup.
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Hello, my name is Nicole Bonilla. I'm an urban cowgirl bringing common sense to healthy living. Take a deep cleansing breath because you've found easy-to-understand inspiration for healthy digestion, stress and anxiety relief, and a detoxed home.
It’s No Secret, Digestive Disorders Are on the Rise!
Regardless of how they came about, my recipes focus on what we CAN control to continue enjoying nutritious and delicious food. You’ll find easy, healthy recipes accommodating the most common food allergies including gluten-free, dairy-free, FODMAP, and vegan. We have to be our own advocates to make the best choices from the food available to us.
#antiinflammatoryrecipe #bananaoatmeal #bananamuffin #healthyrecipes #healthybreakfast #bananaoatmuffin #glutenfreebreakfast #glutenfreemuffin #glutenfree #antiinflammatoryrecipe #oatbreakfast
Easy Zucchini Muffins in 30 mins
⭐️ Get the Recipe:
Zucchini muffins have a soft and moist texture, are easy to make, and strike the perfect balance between indulgent and wholesome.
You can make them in less than 30 minutes and enjoy them for breakfast or as a snack.
⭐️ Ingredients
WET INGREDIENTS
½ cup (120 grams) milk, we use almond milk
¼ cup (55 grams) olive oil or another vegetable oil
⅔ cup (130 grams) sugar
1 tablespoon (15 grams) vanilla extract
2 medium (260 grams) zucchini about 10 ounces or 2 heaping cups, grated
DRY INGREDIENTS
2 cups (300 grams) all-purpose flour
2 teaspoons (8 grams) baking powder
1 teaspoon (4 grams) baking soda
¼ teaspoon (1.5 grams) salt
1 teaspoon (5 grams) cinnamon optional
ADD-INS
½ cup (80 grams) dark chocolate chips optional
½ cup (60 grams) walnuts chopped, optional
❤️ 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. ❤️
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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