Skinny, tasty muffins full of fiber and protein. The perfect healthy snack!
These muffins are pretty much the most amazing healthy muffins ever! This recipe comes from The Skinny Taste cookbook. If you are a fan of Gina’s website, Skinny Taste, you know her recipes don’t disappoint! Skinny yes, full of flavor too? Absolutely! These muffins have only 1 tablespoon of oil and a small amount of sugar, it gets its moisture and sweetness from the ripe and naturally sweet bananas.
This recipe also is a great source of whole grains as the grains are mostly oats and some whole wheat flour. The original recipe called for walnuts but I added pecans instead because I made some of these for my mom and pecans are her favorite. I also made it again and made some with no nuts for my husband and some with nuts and chocolate chips for me and some with just chocolate chips for the kids. It’s great no matter what you prefer! I actually usually don’t like nuts in my baked goods but it was so good in this recipe.
I am so excited to now have a healthy snack recipe that is good for me AND tastes so good! I know you will love it too!
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- 1 ½ cups quick-cooking oats
- 1 ¼ cups unsweetened almond milk (I used regular milk)
- ½ cup dark brown sugar, packed
- 1 cup mashed ripe bananas
- 2 large egg whites
- 2 tablespoons honey
- 1 tablespoon canola oil
- 1 teaspoon pure vanilla extract
- ½ cup white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- optional: 1 tsp cinnamon
- ¾ cup chopped walnuts or pecans
- Pour the oats into a large bowl, add the almond milk (or regular milk) and mix well; soak for about 30 minutes.
- Meanwhile, line a standard muffin tin with 12 liners and lightly spray the liners with foil. (Don't forget this step or the muffins will stick a little to the liners.) Preheat the oven to 400 degrees F.
- Add the brown sugar, mashed bananas, egg whites, honey, oil, and vanilla to the oats and mix well.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. (Add in cinnamon if using.) Slowly add the flour mixture ingredients to the liquid ingredients and mix with a spatula until just incorporated. Fold in the walnuts or pecans. Pour the batter into the prepared muffin tin.
- Bake until a toothpick inserted comes out clean, 24-28 minutes. Let cool before serving.
(This recipe sometimes makes more like 14 muffins, depending on mix-ins added)
Recipe slightly adapted from The Skinny Taste Cookbook by Gina Homolka