A Dozen and a Half Banana Muffins
THM:E, Low-fat, Sugar free, Gluten and Nut free if using non-contaminated ingredients
Author: Briana Thomas
Serves: 18 muffins
Ingredients
- 2 ripe bananas
- 1 cup oat flour (ground-up oats; use gluten-free if necessary)
- ½ cup oat fiber (use gluten free if necessary)
- 1 cup 0% Greek yogurt
- ⅓ cup egg whites
- 2 T baking powder
- 1 T lemon juice
- Stevia to taste
- ½ tsp. salt
- ⅓ cup unsweetened applesauce
- 1 T cinnamon
- ¾ cup water
- ½ tsp. butter flavoring
- ½ tsp. caramel flavoring
Instructions
- Using a hand-held mixer, mix all ingredients together in a mixing bowl. How easy is that.
- Pour into 18 greased muffin tins.
- Bake at 350 degrees F for 15 minutes.
Notes
You could try substituting more ground oats for the oat fiber if you do not have the latter, but I have not tested the recipe with this substitution and cannot vouch for the results.
The muffins are a little gooey inside, like most banana products are. I'm guessing that one could bake this recipe in one or two mini bread pans and have banana bread, but I haven't tried that yet.
The tops of these muffins really sink. I've noticed this trend when baking with oat flour. It doesn't bother me any, but it does create a handy little well to stick stuff in.
2 or 3 of these muffins with Greek yogurt would make a great breakfast!
The muffins are a little gooey inside, like most banana products are. I'm guessing that one could bake this recipe in one or two mini bread pans and have banana bread, but I haven't tried that yet.
The tops of these muffins really sink. I've noticed this trend when baking with oat flour. It doesn't bother me any, but it does create a handy little well to stick stuff in.
2 or 3 of these muffins with Greek yogurt would make a great breakfast!
Recipe by Briana Thomas at https://www.briana-thomas.com/a-dozen-and-a-half-banana-muffins-e/