Are you looking for a delicious and healthy snack that satisfies your sweet tooth? These healthy banana muffins are the perfect solution! Packed with ripe bananas, wholesome oats, and a hint of cinnamon, they are not only easy to make but also a great way to use up overripe bananas. Ideal for breakfast or as an afternoon snack, these muffins will delight your taste buds without compromising your health goals.
Ingredients
– 3 ripe bananas, mashed
– 1/3 cup melted coconut oil
– 1/2 cup honey or maple syrup
– 2 eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon cinnamon
– 1 1/2 cups whole wheat flour
– 1/2 cup oats (plus extra for topping)
Servings and Cooking Time
This recipe yields 12 muffins. Preparation time is 10 minutes, with a cooking time of 20-25 minutes.
Nutritional Value
Each muffin contains approximately 150 calories, 3g protein, 5g fat, 27g carbohydrates, and 2g fiber. This nutritional value is based on one muffin per serving.
Step-by-Step Cooking Process
1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mash the ripe bananas until smooth.
3. Stir in the melted coconut oil until well combined.
4. Add the honey (or maple syrup), eggs, and vanilla extract, mixing until fully incorporated.
5. In a separate bowl, whisk together the flour, oats, baking soda, salt, and cinnamon.
6. Gradually add the dry ingredients to the banana mixture, stirring gently until just combined.
7. Do not overmix; a few lumps are okay!
8. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
9. Sprinkle extra oats on top for added texture.
10. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Alternative Ingredients
You can substitute coconut oil with applesauce for a lower-fat option, and use almond flour instead of whole wheat flour for a gluten-free version. Additionally, feel free to replace honey with agave syrup or a sugar substitute.
Serving and Pairings
These healthy banana muffins pair wonderfully with a dollop of Greek yogurt or a spread of almond butter. They are also great alongside a fresh fruit salad or a cup of herbal tea.
Storage and Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Reheat in the microwave for about 15-20 seconds or in the oven at 350°F for 5-10 minutes.
Cooking Mistakes
– Avoid using overripe bananas that are too mushy.
– Don’t overmix the batter; it leads to dense muffins.
– Ensure your baking soda is fresh for proper rising.
– Measure ingredients accurately for best results.
– Allow muffins to cool slightly before removing from the tin.
Helpful Tips
– Use a cookie scoop for even muffin portions.
– Experiment with add-ins like nuts or chocolate chips.
– Adjust sweetness based on your preference for bananas.
– For a richer flavor, try adding a tablespoon of cocoa powder.
– Always preheat your oven for even baking.
FAQs
Can I make these muffins vegan?
Yes, you can replace the eggs with flax eggs or applesauce and use plant-based sweeteners.
How can I make these muffins gluten-free?
Simply substitute the whole wheat flour with a gluten-free flour blend.
Can I add nuts or chocolate chips?
Absolutely! Feel free to mix in your favorite nuts or dark chocolate chips for added flavor.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; it should come out clean or with a few crumbs.
How long do these muffins stay fresh?
They can be stored at room temperature for 3 days, or frozen for up to 3 months.
Conclusion
These healthy banana muffins are a delightful and nutritious treat that everyone can enjoy. Whether for breakfast, a snack, or dessert, they are sure to please. Quick and easy to make, they are a fantastic way to incorporate healthy ingredients into your diet while satisfying your cravings for something sweet.
Healthy Banana Muffins
Ingredients
- 3 ripe bananas mashed
- 1/3 cup melted coconut oil
- 1/2 cup honey or maple syrup
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 cups whole wheat flour
- 1/2 cup oats plus extra for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mash the ripe bananas until smooth.
- Stir in the melted coconut oil until well combined.
- Add the honey (or maple syrup), eggs, and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, oats, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the banana mixture, stirring gently until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Sprinkle extra oats on top for added texture.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Allow to cool slightly before removing from the tin.
Nutrition
