Good morning, folks! Breakfast is serrrrrrved!
I made these fantastic banana muffins yesterday and I’m pretty happy with them. They’re the perfect Monday morning breakfast when it’s especially hard to get the day rolling. Start with something that tastes like an awesome treat but is actually healthy and filling, and incredibly satisfying!
These delicious banana oat muffins are low fat thanks to an oil/butter substitute I’ve mentioned before – Sunsweet’s Lighter Bake. I bought some at the Sunsweet factory a few months ago and it’s a great sub for fat in baking recipes. It still gives you a nice crispy crust and moist texture inside. But guess what? It’s made out of prunes. Yep, I said prunes.
Plus, the only sugar in these bad boys is from the bananas themselves!
Not too shabby at all since bananas are… like, awesome. Check out this lovely article on the health benefits of banans to learn that and SO much more about the base of these brekkie muffins.
Seriously great start to your day, or a perfect snack to nosh on.
So here’s the recipe!
- 1 1/2 C whole wheat pastry flour
- 1 C all purpose flour
- 1 1/4 C rolled oats, divided
- 2 1/2 t baking powder
- 1 t baking soda
- 3 ripe bananas
- 2 C almond milk
- 1 1/2 t vanilla extract
- 1/2 C Sunsweet Lighter Bake (sub with coconut oil or applesauce)
- Preheat oven to 350 degrees.
- Whisk all dry ingredients except for 3/4 C of the oats. Set aside.
- Blend all of the wet ingredients, including the bananas and the remaining 3/4 C of oats in a blender until very smooth. Pour into the dry ingredients and whisk until smooth.
- Pour into cooking-sprayed muffin tins and bake for 15-20 minutes, until golden brown on top.
- Calories: 107; Calories from Fat: 9; Total Fat: 1.0g; Sodium: 92mg; Potassium: 185mg; Total Carbohydrates: 21.5g; Dietary Fiber 2.4g; Sugars: 2.6g; Protein 2.8g