Heavenly Banana-Nut Oat Muffins
Ingredients
- 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
Instructions
- 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.
Notes
You could also substitute the nuts for chocolate chips or your favorite dried fruit.
(This recipe sometimes makes more like 14 muffins, depending on mix-ins added)
(This recipe sometimes makes more like 14 muffins, depending on mix-ins added)
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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