Whole Wheat Banana Oat Muffins Recipes

DAIRY FREE WHOLE WHEAT BANANA OAT MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Mix together the tofu and oats and let sit for about 20 to 30 minutes for the oats to soften.
• In a second bowl combine banana, apple, melted spread, honey, eggs,
• In a third bowl combine the bread flour, whole wheat flour, baking powder, baking soda, salt.
• Add liquid ingredients to the tofu and oats and stir together, then pour onto the dry ingredients and stir just until moistened.
• oil muffin pans with cooking spray. I used silicone muffin pans sprayed with olive oil.
• Fill muffin sections with 1/4 to 2/3 cup batter.
• Bake at 350 degrees F. for approx 30 minute Or until toothpick inserted in center of muffins comes out clean!

WHOLE WHEAT BANANA OAT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Combine oats, whole wheat flour, all-purpose flour, white sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium-sized bowl.
• Lightly beat eggs in a large bowl. Stir in milk, oil, brown sugar, and vanilla extract. Add bananas and mix together well. Add 1/2 the flour mixture and stir to combine. Add remaining flour mixture and stir. Stir nuts into the batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

BANANA-OAT EGG WHITE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
• Blend oats in a blender until flour-like in texture. Transfer to a bowl. Add whole wheat flour, brown sugar, baking powder, baking soda, and salt.
• Combine almond milk, egg whites, applesauce, and vanilla extract in a second bowl. Mix until well blended. Add mashed bananas and combine thoroughly.
• Stir banana mixture into flour mixture until just combined. Divide batter into the muffin cups.
• Bake in the preheated oven until tops spring back when lightly touched, 18 to 20 minutes.

WHOLE WHEAT BANANA MUFFINS

Steps:

• Preheat oven to 375°F.
• Combine dry ingredients in a large bowl and mix well.
• Combine wet ingredients in a different bowl and beat well together.
• Add beaten wet ingredients to dry ingredients; stir until moistened.
• Fill baking cups 2/3 full and bake for 20-25 minute.

MOIST JUMBO BANANA WHEAT/OAT BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Grease jumbo pan of 6 muffin cups with non-stick spray or line with paper cups.
• Mash ripe bananas with fork or puree in food processor.
• Chop nuts or dried fruit, if using.
• In a medium size bowl, beat egg and sugars. When smooth add banana, oil and vanilla. Rest.
• In a large bowl mix the flours, bran, baking powder, baking soda, salt and cinnamon. Stir in nuts or dried fruit till coated with the flour.
• Pour the banana mixture onto the flour mixture, folding until flour is just moistened.
• Place into muffin cups immediately and put into oven.
• Bake for 21 - 23 minutes or until springy to the touch. A toothpick should come out of the center with a few crumbs sticking to it.

WHOLE GRAIN BANANA MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin.
• In a large bowl, whisk together whole wheat flours, oat bran, sugar, baking powder, and salt. Stir in raisins. In another bowl, mix together yogurt, sour cream, applesauce, maple syrup, egg whites, vanilla, and bananas. Pour yogurt mixture into flour mixture, and mix just enough to combine. Spoon batter into muffin cups. Sprinkle one teaspoon pecans over batter in each cup.
• Bake muffins in preheated oven for 15 to 20 minutes. Remove from oven, and transfer muffins to a wire rack to cool.