Banana Nut Muffins
These banana nut muffins are soft and moist! They are great to serve for a quick breakfast or a midday snack!
Servings: 20 mini muffins
Ingredients
- 1 cup old fashioned rolled oats
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- 3 tbsps milk
- 1 egg
- 2 medium overripe bananas
- ¼ cup finely chopped nuts
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Mash the bananas in a bowl until smooth.
- Add in the milk, vanilla, and egg and whisk until combined.
- Blend the oats into a flour and add it to a bowl.
- Add the baking powder, and cinnamon to the bowl with the ground oats and mix until combined.
- Add the dry ingredients to the bowl with the wet ingredients. Mix until combined.
- Fold in the finely chopped nuts.
- Pour the mixture into a mini muffin pan. Bake for 15 minutes, or until a toothpick comes out clean.
Notes
- This recipe makes 20 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time. You may also bake in a loaf pan to make banana bread.
- Be sure to use very ripe bananas with brown spots. The bananas provide the main sweetness in these muffins, so the ripper, the better.
- These muffins are not that sweet, so if you prefer a sweeter muffin, add 1-2 tablespoons of maple syrup.
- I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand.
Nutrition
Calories: 39.44kcal | Carbohydrates: 5.84g | Protein: 1.12g | Fat: 1.48g | Saturated Fat: 0.25g | Polyunsaturated Fat: 0.42g | Monounsaturated Fat: 0.69g | Trans Fat: 0.01g | Cholesterol: 8.41mg | Sodium: 25.67mg | Potassium: 68.39mg | Fiber: 0.86g | Sugar: 1.67g | Vitamin A: 23.92IU | Vitamin C: 1.04mg | Calcium: 19.6mg | Iron: 0.3mg
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