Banana Oat Muffins

With busy schedules every day, I make sure to start our days off right with breakfast. These delicious Banana Oat Muffins are perfect to fuel my kiddos day and mine. They are quick to make and if you have leftovers, they can become a great afternoon/after school snack for the kiddos or a snack on the go for you.

Banana Oat Muffins
 
Author: 
Nutrition Information
  • Serves: 12
  • Serving size: 1
  • Calories: 142
  • Fat: 2g
  • Carbohydrates: 27g
  • Protein: 4g
Recipe Type: Breakfast, Snack, Post Workout Idea
Prep time: 
Cook time: 
Total time: 
Ingredients
Dry Ingredients
  • 128g (1 cup) KFF Flour Blend or Flour of Choice (See note below in tips)
  • 120g (1.5 cup) Quaker Quick Oats
  • 1 tsp Baking Powder (Preferably Gluten & Aluminum Free/Low Sodium)
  • ½ tsp Baking Soda
  • 1.5 tsp Cinnamon
  • ¼ tsp Sea Salt
  • 26g (4tbs) Golden Flaxseed Meal (I use Bob’s Red Mill Brand)
Wet Ingredients
  • 50g (1) Large Egg
  • 225g Pureed Bananas (Mashed)
  • 113g (1/2 cup) Fage Greek Yogurt
  • 80g (1/3 cup) Coconut Sugar
  • 63g (1/4 cup) No Sugar Added (Unsweetened) Apple Sauce
  • 1tsp Vanilla (I use Simply Organic Vanilla)
Topping
  • 5g Quaker Quick Oats
What You Need
  • Muffin Tin/Pan & Liners
  • Measuring Spoons & Cups
  • Large Spoon
  • Whisk or Fork
  • 1 Large Bowl
  • 1 Medium Bowl
  • Cooking Spray (Olive Oil or Coconut Oil)
  • Scale
Tips/Suggestions
  • KFF Baking Flour Blend (Makes 3 Cups): 128g Brown Rice Flour, 128g Oat Flour, 43g Tapioca Flour, 85g Potato Starch.
  • For breakfast, drizzle with 100% Pure Maple Syrup.
  • For a lower carb option, you can replace a portion of the bananas with more Greek Yogurt.
Instruction
  1. Preheat oven to 350. Prepare Muffin Tin/Pan with liners and lightly oil with cooking spray, set aside.
  2. Combine all Dry Ingredients, set aside.
  3. Combine all Wet Ingredients, combine thoroughly.
  4. Add Wet Ingredients to Dry Ingredients. Do not over stir.
  5. Evenly distribute batter into 12 muffin cups (Full Pan).
  6. Evenly distribute Quick Oats on top of muffin batter and gently press down.
  7. Place in oven and bake for 26-28 minutes. **Remember, all ovens are not created equal.**
  8. Remove from the oven; allow to cool in Pan for 5 minutes.
  9. Remove from Pan and place on Wire Rack (or plate) to cool.
  10. Enjoy!!
Notes
Remember, you can always adjust recipe to smaller or larger portions to meet your needs and goals.
Be Healthy, Be Strong, Nourish your Body and Live Fit!!






 

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