I love the Banana Oat Muffins recipe I was experimenting with earlier, but there’s room for some improvement. I tried the recipe again today, with some modifications. They turned out a bit over-moist, but they’re heavy and delicious — a nice compact component of a breakfast on-the-go!
Ingredients
- 1 1/2 cups oats
- 1 cup whole-wheat flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup honey
- 1 large egg
- 2 cups mashed banana (about 5 large bananas)
- 1/3 cup coconut oil
- 1 medium pear
Preheat oven to 375 F. Spray muffin pans with non-stick cooking spray.
Mix the dry ingredients together in a large bowl. In a smaller bowl, combine the wet ingredients. Add them to the dry ingredients and mix well. Cut pear into cubes. Mix into prepared batter.
Fill muffin tins nearly to the top. There should be enough for 10-12 muffins, depending on the size you want; I made 10 from this amount of mix.
Bake on the middle rack for 25-45 minutes. Keep an eye on them, and take the muffins out of the oven when the tops are golden brown.
Nutritional Info (1 of 10 servings)
Calories: 254
Fat: 12 g
Carbohydrate: 36 g
Protein: 4 g
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