Description
Healthy Banana Nut Muffins are one of my most popular recipes! They are filled with flavor and potassium to keep you full and satisfy your sweet tooth.
Ingredients
Scale
- 1/2 cup Oat flour
- 1/2 cup Wheat flour
- 1/2 cup All-purpose flour
- 1/4 cup Flaxseed
- 1 tsp Cinnamon
- 1 tsp Baking soda
- 1/2 tsp Kosher Salt
- 2 Over Ripe Bananas
- 1/2 cup Honey
- 1 Egg
- 1/4 cup Olive Oil
- 1/4 cup Almond milk
- 1/2 tbsp Vanilla Extract
- 1/2 cup Pecans (chopped)
Instructions
- Set out all in Ingredients and equipment for healthy baking!
- Preheat your oven to 350° F. Line a muffin tray with paper liners or spray with nonstick spray.
-
In a large bowl add the flours, flaxseed, baking soda, cinnamon and salt and whisk together. Set aside.
-
In a medium bowl whisk together the mashed bananas, olive oil, honey, egg, milk, and vanilla.
-
Slowly add the dry ingredients to the wet ingredients.
-
Set 2 tbsp of pecans aside. Add the remaining pecans to the batter, mixing with a spatula, Be sure not to over mix! (This produces tough muffins.)
-
Spoon the batter evenly into 12 muffin cups.
-
Sprinkle remaining 2 tbsp chopped pecans over top of each muffin batter.
-
Place muffin tray into the oven and bake for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
-
Allow muffins to cool on a wire rack for 10 minutes.
Notes
*Muffins will last up to 5 days in the refrigerator and up to 3 months in the freezer.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast, Snack, Dessert
- Method: Bake
Nutrition
- Serving Size: 1 Muffin
- Calories: 205
- Sugar: 15g
- Sodium: 235mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 76mg