Oatmeal Banana Muffins Healthy Recipes

Steps:

• Preheat oven to 375°F In medium bowl, stir together the flour, oatmeal, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. In a separate bowl, combine the mashed bananas, eggs, vanilla and butter. Add the banana mixture to the flour mixture, stirring just until the dry ingredients are moistened.
• Spoon batter into greased muffin cups. Bake for 15 to 18 minutes (start watching around 12 minutes; oven temperatures vary) or until toothpick inserted into center muffin comes out clean. Let cool in pan on wire rack for 10 minutes. Remove muffins from pan and let cool on wire rack.

Steps:

• Combine flour, oats, sugar, baking powder, soda, and salt.
• In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
• Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
• Melt the butter in a small skillet set over medium heat, and cook until it starts to bubble and foam, about 5 minutes. Continue cooking, stirring constantly, until the foam subsides and brown specks start to appear, 1 to 2 minutes. Transfer the butter to a medium mixing bowl to cool slightly.
• In a large bowl, combine the flour, 1/2 cup of the oats, the baking powder, salt and baking soda.
• Add the sour cream, sugar and vanilla to the browned butter and whisk. Add the eggs and whisk until combined. Fold the wet ingredients into the dry ingredients and mix until just combined. Then fold in the bananas (don't worry if there are a few lumps).
• Divide the batter evenly among the prepared pan. Sprinkle with the remaining 2 tablespoons oats. Bake until the muffins are light golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a wire rack to cool completely.

Steps:

• Preheat over to 400 degrees F (200 C).
• In a large bowl measure the first 6 ingredients. Stir to mix. Make a well in the centre.
• In a small bowl beat eggs until frothy. Mix in cooking oil, milk and bananas. Pour into well. Stir just to moisten (overmixing will make muffins tough). Batter will be lumpy.
• Fill greased muffin cups 3/4 full. Bake 20-25 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
• Mash bananas in a bowl. Mix in applesauce, egg, sugar, and vanilla extract.
• Mix einkorn flour, oats, blueberries, coconut, cinnamon, baking powder, salt, and baking soda together in another bowl. Add to banana mixture and stir until just combined. Spoon batter into the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Steps:

• Preheat oven to 375°F Line muffin tins with the paper baking cups and set aside.
• In a medium bowl, stir together the flour, oatmeal, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
• In a separate bowl, combine the mashed banana, eggs, vanilla, sour cream and melted butter and stir until well mixed.
• Add the banana mixture to the flour mixture and fold just until combined -- do not over mix.
• Using a large ice cream scoop, fill the muffin cups 3/4 full.
• Bake the muffins for approximately 15 to 18 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.
• Let the muffins cool in the pan for 10 minutes, then complete the cooling on a wire rack.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with papers liners.
• Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat first egg into the butter until completely blended; beat in the vanilla extract with the remaining egg.
• Mix bananas, milk, and allspice together in a separate bowl; stir into the creamed butter mixture. Whisk flour, baking powder, and baking soda together in a separate bowl; slowly stir into banana-butter mixture until batter is just mixed. Fold oats and walnuts into batter. Scoop batter into the muffin cups using a large ice cream scoop.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lower third of the oven. Spray a mini muffin pan with cooking spray.
• Combine water and flaxseed meal in a bowl and let sit 5 minutes.
• Meanwhile, whisk flour, oats, brown sugar, and salt together in a bowl and set aside.
• Mix thickened flaxseed, bananas, honey, yogurt, egg, applesauce, coconut oil, and vanilla extract together in a bowl. Stir flour mixture into the banana mixture. Fold in chocolate chips and walnuts.
• Use an ice cream scooper to scoop batter into the prepared muffin tin. Sprinkle cinnamon sugar on top.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean but without overbaking, about 18 minutes.
• Let muffins cool in the pan for 5 minutes. Transfer to a wire rack to cool completely. Freeze if desired.

Steps:

• Preheat oven to 350°.
• Add the oil, brown sugar, apple sauce and egg to the mashed bananas and stir thoroughly.
• In a second bowl sift the flour, baking soda and powder, and salt together. Fold these ingredients into the wet mix.
• To the batter, add the oats, flax, and chocolate chips and fold evenly into the batter.
• Put desired amount of batter into lined muffin tins and bake for 20-25 minutes.

Steps:

• Cream margarine and sugar in mixing bowl.
• Add eggs, bananas and honey; mix well.
• In separate bowl, combine dry ingredients; stir into creamed mixture just until moistened.
• Line muffin tins with paper cups or grease tins.
• Fill cups 2/3 full.
• Bake in preheated 350 degree oven for 18-20 minutes.
• Cool in pan 10 minutes before removing to wire rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.
• Stir whole wheat flour, rolled oats, sugar, baking powder, baking soda, and chocolate chips together in a bowl. Make a well in the center. Whisk eggs in a separate bowl until frothy; mix applesauce, skim milk, and banana into eggs. Pour moist ingredients into well made in dry ingredients; stir just to moisten. Batter will be lumpy. Fill prepared muffin cups about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of several muffins comes out clean, 16 to 18 minutes. Cool in pan for 5 minutes before removing to finish cooling on wire racks.

Steps:

• Preheat oven to 375 (350 if you are making a single loaf so the large inside area has time to bake). Spray pan with non-stick spray.
• Mix topping ingredients together. Set aside.
• Combine all dry ingredients (flour, sugar, oatmeal, baking soda, baking powder, salt, and spices). Note: I've used half Splenda mix for the sugar with great results.
• Separately, in a 2 cup measure, combine all liquid ingredients (buttermilk, oil, eggs, vanilla, and banana).
• Pour liquids into dry ingredients. Use a spatula to gently combine.
• Fill 12 muffin tins to the rim (or 36 mini-muffins, or one loaf pan). Sprinkle with topping mixture.
• Bake 375 degrees for 16-18 minutes (12 minutes for mini-muffins and 45 minutes at 350 degrees for a single loaf). Use toothpick test to make sure there's no wet area in the middle.

Steps:

• Preheat oven to 375.
• Combine bananas and next 4 ingredients (through vanilla) in a medium bowl; mix well and set aside.
• Lightly spoon flour into a dry measuring cup and level with a knife. Whisk together flour and next 6 ingredients (through flaxseed if used) in small bowl.
• Stir the flour mixture into the banana mixture until they are just combined.
• Spray 12 muffin cups (for smaller muffins) or 9 muffin cups(for larger muffins) with cooking spray (or use paper liners) and spoon just about 1/4°C batter into each cup for 12 muffins.
• Sprinkle muffin batter with some chopped walnuts.
• Bake 18 minutes.