Description
Unlike traditional banana bread or muffins, this recipe is healthy enough to be eaten for breakfast, as it's not loaded with added sugars or unhealthy fats. The base recipe is great on its own, but elevated even more if you mix in some chocolate chips and top with some melted peanut butter (not included in the nutrition facts). Bonus points for being gluten free too! Check out my Peanut Butter and Jelly Muffins and my Double Chocolate Banana Bread for similar recipes
Time
Prep Time:
12 minutes
Cook Time:
12 minutes
Total Time:
24 minutes
Cost
Total Cost:
Cost per Serving:
$0.10
Ingredients
Serving(s)
Dry
- 1 1/2 cup Quick oats
- 2/3 cup Oat flour
- 2 tbsp Cornstarch
- 1 tsp Baking soda
- 1/2 tsp Salt
Wet
- 3 medium Banana, overripe
- 1/2 cup Plain nonfat greek yogurt
- 1/4 cup Natural peanut butter
- 1/4 cup Unsweetened applesauce
- 1 large Egg
- 2 tbsp Maple syrup, or honey
Optional
- 1/3 cup Sugar free chocolate chips
Instructions
Cook Mode Off: Prevents screen dimming
- Preheat your oven to 350F
- In a large bowl, mix together the dry ingredients - quick oats, oat flour, cornstarch, baking soda, and salt
- In a separate medium bowl, mash the banana. Add the rest of the wet ingredients - yogurt, nut butter, applesauce, egg, and maple syrup (or honey)
- Pour the wet ingredients into the dry and mix just until smooth with a silicone spatula. Optionally fold in some chocolate chips
- Liberally grease a mini muffin pan with oil. Evenly spoon the batter into the muffin holes
- Bake at 350F for about 12 minutes (uncovered), or until a toothpick comes out clean, and the internal temperature is around 200F
- Place the pan in the fridge, and let it totally cool before removing from the pan
Notes
- Any kind of nut butter, like peanut or almond, will work. For a nut free version, use pumpkin seed butter or tahini
- If you're out of yogurt, you can instead double the nut butter (1/2 cup, 128 g) and eggs (2 large eggs)
- This recipe makes 40 mini muffins; I had to bake in 2 batches
- Alternatively, you can bake this as a banana bread in a loaf pan for about an hour (covered), until a toothpick is almost clean and the internal temperature is around 200F
- You can also bake these as standard size muffins (makes 12) for about 22 minutes at 350F (uncovered)
Nutrition Facts
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Total Fat: 1.0g (1 %)
Saturated Fat: 0.2g (1 %)
Polyunsaturated Fat: 0.2g
Monounsaturated Fat: 0.4g
Cholesterol: 5mg (2 %)
Sodium: 68mg (3 %)
Total Carbohydrate: 6.5g (2 %)
Fiber: 0.7g (3 %)
Net Carbs: 5.5g
Total Sugar: 2.0g
Added Sugar: 0.7g (1 %)
Sugar Alcohol: 0.3g
Protein: 1.5g (3 %)
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Vitamin B12: 0.03mcg (1 %)
Vitamin D: 0.03mcg (0 %)
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Calcium: 8mg (1 %)
Iron: 0.27mg (2 %)
Magnesium: 17mg (4 %)
Potassium: 62mg (1 %)
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