Fat Free Banana Crunch Muffins Recipes

BANANA NUT CRUNCH MUFFINS (GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 18 miniature muffin cups or line with paper liners.
• Blend oats in a blender until consistency of flour. Add bananas, almond butter, milk, agave nectar, coconut oil, egg, vanilla extract, baking powder, cinnamon, baking soda, and salt to oat flour and blend until batter is smooth. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15 to 25 minutes.

BANANA CRUNCH MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend.
• Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
• Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each one to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

FAT FREE MINI BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Place all ingredients into a large mixing bowl and mix until just moistened.
• Spoon into lined or nonstick, sprayed mini muffin pan.
• Bake at 350 degrees for 15 minutes.
• Remove muffins from the tray and cool on a wire rack.