How To Make Homemade Banana Muffins
Enjoy a guilt-free dessert with these homemade banana muffins made with old-fashioned oats, mashed ripe bananas, and lightly sweetened with maple syrup.
Serves:
Ingredients
- 3cupsold-fashioned oats
- 1tbsppumpkin pie spicehomemade or store-bought
- 1½tspbaking soda
- ¾tspfine sea salt
- 2eggs
- 1cupalmond milk unsweetened, plain or vanilla
- 1cupripe bananastightly-packed and mashed
- ½cupmaple syrup
- 3tbspcoconut oilor any mild-flavored oil, melted
- 1tspvanilla extract
- turbinado sugaroptional, for sprinkling
Instructions
-
Preheat oven to 375 degrees F. Line a 12-cup muffin pan with baking liners, or lightly grease with cooking spray. Set aside.
-
Puree oats in a blender or food processor until they reach a flour-like consistency. Add in the pumpkin pie spice, baking soda, and sea salt, and pulse until the mixture is evenly combined. Set aside.
-
In a separate large mixing bowl, whisk together the eggs, milk, mashed banana, maple syrup, coconut oil, and vanilla extract until evenly combined.Â
-
Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined.Â
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Portion the ingredients into prepared baking cups. Then sprinkle a pinch of turbinado sugar on top of each muffin if desired.
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Bake for 15 to 18 minutes or until a toothpick inserted in the center of the muffins comes out clean. Remove from the oven and place the pan on a cooling rack for 5 minutes.
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Serve warm or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.
Nutrition
- Calories:Â 174.20kcal
- Fat:Â 5.80g
- Saturated Fat:Â 3.51g
- Trans Fat:Â 0.00g
- Monounsaturated Fat:Â 1.45g
- Polyunsaturated Fat:Â 0.90g
- Carbohydrates:Â 28.38g
- Fiber:Â 2.55g
- Sugar:Â 11.62g
- Protein:Â 3.99g
- Cholesterol:Â 26.66mg
- Sodium:Â 197.30mg
- Calcium:Â 70.49mg
- Potassium:Â 193.75mg
- Iron:Â 1.28mg
- Vitamin A: 12.09µg
- Vitamin C:Â 1.74mg
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