ONE-BOWL HEALTHY BANANA MUFFINS

Food

May 14

I’m all about making muffins these days. I had been making this banana oat bake for a while, which I was loving, but I really wanted something a little more fluffy and something that was really easy to grab and go. I also love having something that is great for snacking too. I also really love anything that has banana in it because I’ll take all the potassium I can get, it’s so good for your muscles.

These muffins are so good and healthy. My favorite thing is that they are naturally sweetened with honey and for fun I add chocolate chips! Although I’m thinking about making these with blueberries next time too.

My favorite thing about these muffins is that they are super easy to whip up and can be made in a single bowl. You just mix your wet ingredients first; bananas, eggs, peanut butter, honey, vanilla extract, and coconut milk. If you don’t have coconut milk, you can also use almond milk, or regular milk. Once you’ve whipped your wet ingredients, all that’s left is your dry ingredients. For the oat flour I use regular rolled oats and blend them in a blender. It’s so super easy and now I use oat flour for everything. I don’t even keep traditional white flour in the house anymore. Once you’ve added the oat flour, baking powder and cinnamon, mix all together. Lastly, fold in the chocolate chips and chopped walnuts. Super easy, I love it.

EASY ONE-BOWL HEALTHY BANANA MUFFINS

WET INGREDIENTS:

2 Bananas
2 eggs
1/3 cups creamy peanut butter
2 Tbsp of honey
1/2 tsp vanilla extract
1/2 cup of unsweetened coconut milk

DRY INGREDIENTS:

2 cups of oat flour (blend whole outs in blender)
3 tsp of baking powder
1/2 tsp of ground cinnamon
1 cup of chocolate chips (optional)
1 cup of chopped walnuts (optional)

INSTRUCTIONS

Preheat oven to 400º (F). Line muffin tin with paper liners.
In medium bowl mix together wet ingredients.
Once wet ingredients are combined, add dry ingredients.
Fold in chocolate chips.
Fold in chopped walnuts.
Fill muffin liners with batter, filling each almost to the top.
Bake for 15 to 18 minutes, or until tops are lightly golden brown. Check by inserting a toothpick in the middle, if it comes out clean or with a few moist crumbs, they are good to go. Cool muffins in tin for at least 5 minutes, then transfer to cooling rack. Let muffins cool for a smidge or the bottoms get stuck.

Now enjoy your yummy, healthy, protein packed muffins for breakfast or a snack!