Recipe: go nuts about healthy banana nut muffins

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With the fast-paced world we live in, there’s hardly any time to sit down and enjoy a wholesome breakfast. These whole wheat muffins offer a comparatively healthy on-the-go snacking option, completely free of refined sugar and butter. This is perfect to enjoy on a busy day.

Ingredients:

40g rolled oats

2 cups whole wheat flour

1 1/2 tsp baking soda

2 tsp cinnamon powder

1 tsp nutmeg powder

1/2 tsp salt

3 large ripe bananas, mashed

1/3 cup honey

1/3 cup vegetable oil

1/4 cup milk

3 large eggs

1 tsp vanilla extract

1 cup of walnuts

Yields around 15 muffins

Directions:

Combine the oats, flour, soda, cinnamon, nutmeg and salt in a large bowl and set aside.

In a separate bowl whisk together the mashed bananas, honey, oil, milk, eggs and vanilla. Once well-mixed, gradually add this mixture to the dry ingredients until incorporated.

Add the walnuts and using a wooden spoon or spatula, fold the nuts into the batter until evenly dispersed.

Prepare a muffin tray with liners and scoop the batter, filling them to the brim. Top with oats or sliced banana if desired. Bake at 220 degree Celsius for five minutes, then reduce temperature to 175°C for 12 to 15 minutes. The muffins are done when a wooden skewer inserted into the middle of the muffin comes out clean. Allow the muffins to cool before removing from the tray.

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