Covered Stainless Steel Mixing Bowls
Buy Now →Whole Wheat Banana Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Category: Breakfast, Snack
- Method: Oven
Ingredients
Scale
Wet:
1 1/3 cups mashed very spotty/overripe bananas (300g) – about 3 medium bananas
2 large eggs
1/4 cup avocado oil
1/4 cup milk of choice
1/4 cup yogurt
1/3 cup honey
1 tsp pure vanilla extract
Dry:
2 cups (250g) whole wheat flour, spooned and leveled (I use Sunrise Flour Mill)
3/4 cup rolled oats (120g)
1 1/2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Optional: 1/2 cup chopped nuts
Instructions
- Preheat the oven to 350ºF and line a muffin pan with 12 liners.
- Mix together the wet ingredients.
- In a separate bowl, mix together the dry ingredients.
- Add the dry ingredients to the wet ingredients and mix together until combined.
- Spoon the batter into the liners, filling them completely. Sprinkle on top more oats and/or chopped nuts if desired. Bake for 18-23 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely. I recommend letting them finish cooling before opening them – they need to set. Letting them cool completely will also help prevent the paper liner from sticking.
- Keep at room temperature for 2-3 days, then refrigerator for up to 5 days, or keep in the freezer for up to 1 month.
- Please leave feedback and your review if you made this recipe, I love hearing from you!
Find it online: https://homecookedliving.com/whole-wheat-banana-muffins/
