roux logo
A Balanced Take on Banana Bread Muffins
recipe
A Balanced Take on Banana Bread Muffins
Alaina D'Arcangelo
Alaina D'Arcangelo
0 collects
0 forks
0 stacks
$1.00
This banana muffin recipe has been my go-to for breakfasts or a mid-morning/afternoon snacks for years - they're easy to make, leaving me feeling satisfied and are customizable based on whatever add-ins you decide to include. They're not too sweet, which is exactly what I look for in a breakfast option. I've shared these muffins and the recipe with many family members and friends over the years - and they've become a part of their daily routine, too!
RecipeForksStacksMore

You Need

12 muffins
0:35
  • 3 mashed ripe bananas
  • 2 eggs
  • 1/2 generous cup of unsweetened apple sauce
  • 1 teaspoon of vanilla extract
  • 2 generous cups of oat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • Optional add ins: chocolate chips, walnuts, flaxseeds, hemp seeds, whole old fashioned rolled oats; shredded zucchini, shredded carrots

    • How To

    1. Preheat oven to 350 degrees
    2. Combine wet ingredients in a big bowl (3 mashed ripe bananas, 2 eggs, 1/2 generous cup of unsweetened apple sauce, 1 teaspoon of vanilla extract)
    3. Combine dry ingredients in a smaller bowl (2 generous cups of oat flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1 tablespoon cinnamon)
    4. Add dry ingredients to wet ingredients; mix until combined - be careful of overmixing
    5. Line a standard 12-cup muffin tin with parchment paper liners
    6. Use spoons or an ice cream scoop to fill the muffin tins 3/4 of the way full
    7. Put in oven for 23-25 minutes (check if center is done with toothpick)
    8. Let cool for 15 minutes
    9. Enjoy plain, with nut butter or any topping of your choice!
    10. Reheat in the microwave - 30 seconds per muffin