Don’t throw away those ripe bananas. Instead, use them for this delicious banana muffin recipe!
Serving Size: 1 muffin
Yield: 12 muffins
- ⅓ cup extra-virgin olive oil
- ½ cup maple syrup or honey
- 2 eggs
- 1 cup packed mashed ripe bananas (about 3 bananas)
- ¼ cup milk of choice
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon, plus more for sprinkling on top
- 1¾ cups whole wheat flour
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
- 1 teaspoon raw sugar, for sprinkling on top
- Preheat oven to 325 degrees Fahrenheit.
- In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
- Divide batter evenly into greased muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon), followed by a light sprinkling of sugar (about 1 teaspoon). Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy muffins as is, or with a spread of nut butter or regular butter.
Nutrition Information / Amount per serving:
Calories 197 Protein 4.2 g Total fat 7.4 g Total Carbohydrates 30.2 g
Saturated fat 1.2g Dietary Fiber 2.9 g Cholesterol 31 mg Sodium 217.9 mg
For delicious recipes, nutrition tips, and to find cooking and nutrition classes, go to the Kendall Reagan Nutrition Center website. More great info is also available at the College of Health and Human Sciences Pinterest board.