Banana Breakfast Muffins
Ingredients
-
1 ¾
cups
whole wheat pastry flour
-
1
teaspoon
baking soda
-
1
teaspoon
cinnamon
-
½
teaspoon
salt
-
2
large
eggs
-
⅓
cup
honey
-
½
cup
plain Greek yogurt
-
2
medium
ripe bananas, mashed (about 1 cup)
-
⅓
cup
almond milk, or milk of choice
-
3
tablespoons
coconut oil, melted and cooled
-
1 ½
teaspoons
vanilla extract
-
to taste
rolled oats (optional topping)
Instructions
- Preheat the oven to 350°F.
- In a small bowl, whisk together the flour, baking soda, cinnamon, and salt; set aside.
- In a separate bowl, whisk together the eggs, honey, Greek yogurt, mashed bananas, milk, coconut oil, and vanilla until combined.
- Add the wet ingredients to the dry ingredients and mix gently until just combined, avoiding over-mixing.
- Divide the batter evenly among 12 muffin cups, filling them almost to the top, and sprinkle with rolled oats if desired.
- Bake for 18 to 22 minutes, or until a toothpick inserted comes out clean, then let cool in the pan for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
12
Calories
159
Total fat
4.6g
Total carbohydrates
26.2g
Total protein
4g
Sodium
172.6mg
Cholesterol
0mg
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