HEALTHY BANANA OATS MUFFINS ( high fibre, low fat )
Yum
Muffins are perfect pair with fresh brewed coffee. To make your breakfast quick and healthy, muffins are the great way . No one will guess, as these are made with oats and whole wheat, as the oats completely cooked and blends with the muffins. Here is what you will need.
Muffins are perfect pair with fresh brewed coffee. To make your breakfast quick and healthy, muffins are the great way . No one will guess, as these are made with oats and whole wheat, as the oats completely cooked and blends with the muffins. Here is what you will need.
Instant Oats - 1 cup
eggs - 1
banana - 2 mashed
honey - 2 tablespoon
vanilla essence - 1 teaspoon
whole wheat flour - 1/2 cup
plain flour - 1/2 cup
baking soda - a pinch
baking powder - 1 teaspoon
olive oil - 1 tablespoon
milk - 2 tablespoon
PREP TIME : 15 mins COOK TIME : 20 mins YEILDS : 12 medium sized muffins
 |
| egg, banana added |
 |
| adding honey |
 |
| vanilla essence added |
 |
| combining oats |
 |
| whole wheat flour, baking soda, powder all mixed |
 |
| placing kisses chocolate in the middle |
 |
| filled halfway , ready to place in the oven |
 |
| at 350 in the oven for 20 mins |
Preheat the oven to 350 F, Grease the muffin pan with some oil and dust some plain flour. In a mixing bowl, add one beaten egg, to this add the honey, vanilla essence and combine well using a whisk. Now add the mashed bananas, whisk well with the ingredients. Add the instant oats and combine well with the wet ingredient. The key to make soft and moist muffins is you need to sift the flour. Now sift the whole wheat and plain flour along with the baking soda and baking powder to the wet ingredient. If you feel its too thick, adjust the consistency by adding a tablespoon of milk. Finally pour a tablepoon of oilve oil. Just a tablespoon of oil for 12 muffins is definetely a low fat recipe which can be great as a postworkout or weightloss recipe. Pour the muffin batter to the cupcake pan or moulds half way, so that it has room to rise and cook. Place the muffin pan to the preheated and cook for 20 mins, until the outer edges turn brown. Fluffy and delicious muffins are ready. Just refridgerate them and you can have these as go to snack or breakfast. Easy and healthy breakfast everyday.
TIPS:
- Since, i made this for my toddler, i added one kisses chocolate to the middle of the muffin batter, so that when my toddler tries to reach the chocolate in the middle, she finishes the muffins completely.
- To make these muffins completely vegan, skip using egg, instead use almond milk about 40 ml and 2 tablespoon of olive oil for this recipe.
My kids completely enjoyed these muffins. Let me know how it turned out, by posting your muffin pictures in the comments. Thanks for visiting. As always Happy cooking!
Comments
Post a Comment