Banana Cinna-nut Muffin

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Banana Cinna-nut Muffin

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Course: Breakfast
Cuisine: American
Keyword: Banana Cinna-nut Muffin
Prep Time: 20 minutes
Cook Time: 28 minutes
Servings: 12

Ingredients

  • 1 none cooking spray
  • 1 1/2 cup oats, dry
  • 1 1/4 cup almond milk, unsweetened
  • 2 medium banana
  • 1/2 cup coconut sugar
  • 2 large egg
  • 2 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil
  • 1/2 cup flour, whole wheat
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup walnuts, chopped

Instructions

  • Preheat oven to 400°F. Spray each muffin cup with cooking spray.
  • Place oats in a blender and blend until they begin to look like flour. Pour into a bowl and add milk. Allow to sit and soak for 15 minutes.
  • Meanwhile, mash the bananas in a bowl with the sugar. Add eggs, honey, and vanilla, and whisk together.
  • Heat coconut oil just until melted (avoid over-heating), then set aside to slightly cool (this will help to prevent the coconut oil from clumping once added to colder ingredients).
  • In a separate bowl, mix together flour, baking soda, baking powder, cinnamon and salt.
  • Add oats to the bananas and blend well; stir in the oil.
  • Pour the wet ingredients into the dry and mix until just combined; avoid over mixing (this can cause the muffins to be tougher and more dense). Fold in chopped walnuts (or sprinkle on top of muffins just before baking).
  • Scoop an even amount of batter into each muffin cup, and bake for 24-28 minutes until a toothpick inserted comes out clean.
  • Allow to cool for 5-10 minutes before serving.
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