Healthy Banana-Oat Muffins

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.

Step: 1

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.

Step: 2

Combine water and flaxseed meal in a bowl and let sit 5 minutes.

Step: 3

Meanwhile, whisk flour, oats, brown sugar, and salt together in a bowl and set aside.

Step: 4

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.

Step: 5

Use an ice cream scooper to scoop batter into the prepared muffin tin. Sprinkle cinnamon sugar on top.

Step: 6

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean but without overbaking, about 18 minutes.

Step: 7

Let muffins cool in the pan for 5 minutes. Transfer to a wire rack to cool completely. Freeze if desired.

Per Serving: 139 calories; protein 2.7g; carbohydrates 22.5g; fat 5g; cholesterol 7.3mg; sodium 54.8mg.

The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.