This banana-oat muffin recipe includes good-for-you ingredients like flaxseed, Greek yogurt, applesauce, walnuts and coconut oil. These are very moist, so do not overbake. Try a toothpick test as a gauge.
Provided by Robyn Miller
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 45m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lower third of the oven. Spray a mini muffin pan with cooking spray.
- Combine water and flaxseed meal in a bowl and let sit 5 minutes.
- Meanwhile, whisk flour, oats, brown sugar, and salt together in a bowl and set aside.
- Mix thickened flaxseed, bananas, honey, yogurt, egg, applesauce, coconut oil, and vanilla extract together in a bowl. Stir flour mixture into the banana mixture. Fold in chocolate chips and walnuts.
- Use an ice cream scooper to scoop batter into the prepared muffin tin. Sprinkle cinnamon sugar on top.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean but without overbaking, about 18 minutes.
- Let muffins cool in the pan for 5 minutes. Transfer to a wire rack to cool completely. Freeze if desired.
Nutrition Facts : Calories 139.1 calories, Carbohydrate 22.5 g, Cholesterol 7.3 mg, Fat 5 g, Fiber 2.8 g, Protein 2.7 g, SaturatedFat 2.4 g, Sodium 54.8 mg, Sugar 11.5 g
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