I don’t usually make muffins because they tend to be a bit indulgent, but aren’t quite indulgent enough to feel like a dessert. Well, these muffins are the perfect solution. I loved these because they’re just the right amount of sweet and are full of good-for-you ingredients. These muffins are perfect for breakfast with their fiber, protein and healthy fats to keep you satiated. They’re also super moist and tender with a little crunch from the walnuts. They’re the perfect breakfast companions for a little fruit and yogurt.
Makes 16 muffins
Adapted from Prevention RD
- 3 bananas, mashed (1 1/2 cups)
- 1 large egg
- 2/3 cup plain Greek yogurt
- 1/3 cup skim milk
- 2 Tbsp maple syrup
- 1/3 cup brown sugar
- 1 Tbsp vanilla extract
- 1 1/2 cups white whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 2/3 cup chopped walnuts
- 1 cup old fashioned rolled oats
Preheat oven to 400°F. Line a muffin tin and a half with paper liners, or grease well with cooking spray, and set aside.
In a large bowl, beat together the bananas, egg, yogurt, milk, maple syrup, brown sugar and vanilla. Slowly sift in the flour, baking powder, baking soda, cinnamon, and salt, mixing until just combined. Fold in the walnuts and oats.
Scoop the batter into the prepared muffin tins until about 3/4 of the way full.
Bake for 5 minutes at 400° and then reduce the temperature to 350° and bake for an additional 12-15 minutes.