MULTI-GRAIN BANANA MUFFINS (LOW FAT, TOO!)
I adapted a banana muffin recipe to include healthier grains, less oil, less sugar and more spice. They don't taste low-fat or healthy--just like good, homemade banana muffins.
Provided by anaisfern
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees.
- Combine the oats and buttermilk in a small bowl; let these sit while you prepare the other ingredients.
- Mix the dry ingredients (including the cinnamon and nutmeg) together in a medium mixing bowl.
- Mash the banana until it's nearly smooth--measure once the fruit is mashed, of course.
- Add the egg, oil, sugar, and vanilla.
- After stirring those together, add in the oat-buttermilk mixture.
- Add the wet ingredients into the dry, stirring just until the dry ingredients are absorbed and no large lumps remain.
- Refrain from over-mixing.
- Grease twelve muffin cups.
- Spoon the batter in, filling the cups evenly to about 2/3 or 3/4 full.
- Bake 25-30 minutes, until the top is slightly springy when gently pushed with a finger.
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Thomas Stone
[email protected]I would definitely make these muffins again.
Afolabi Layemi
[email protected]These muffins were a big hit with my friends and family. They were gone in no time!
Abhilash Thomas
[email protected]I've never made banana muffins before, but these were so easy to make and they turned out great!
Braylee Drake
[email protected]These muffins were a great way to use up some ripe bananas. They were easy to make and they tasted delicious.
Elijah Nmesoma
[email protected]I'm not a big fan of banana muffins, but I really enjoyed these ones. They were really moist and not too sweet.
Babu Laskor
[email protected]These were the best banana muffins I've ever had! They were so moist and fluffy.
Tiffany Thom
[email protected]I wasn't sure how I would like these muffins, but I was pleasantly surprised. They were really moist and flavorful.
Joy Okwuokenye
[email protected]These muffins were easy to make and they tasted delicious. I loved the combination of the banana and the multi-grain flour.
Ander Emiliano Santos Ponce
[email protected]I've made these muffins several times now and they always turn out great. They're a great way to use up ripe bananas and they're also a healthier alternative to traditional muffins.
Odessa Dowden
[email protected]These muffins were a hit with my family! They were fluffy, moist, and had the perfect amount of sweetness. I especially liked the addition of the multi-grain flour, which gave them a nice nutty flavor.