Banana Oat Muffins

Name: Banana Oat Muffins
Cuisine: American
Ingredients: 1¾ cup oat flour (I used Prozis Oat Powder - Code KATIE10 for 10% off); 3 medium bananas (mashed); ⅓ cups unsweetened applesauce; ⅓ cups plain, nonfat Greek yogurt; 2 large eggs; 1 teaspoon vanilla extract; ¼ cups granular Swerve; ½ teaspoons nutmeg; ½ teaspoons cinnamon; ½ teaspoons salt; 1 teaspoon baking soda

5 steps

Use the code KATIE10 for 10% off your Prozis.com order, where you can find the oat powder I use and so many other goodies!

Updated at: Thu, 17 Aug 2023 01:43:12 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories71.2 kcal (4%)

Total Fat1.6 g (2%)

Carbs14.6 g (6%)

Sugars3.1 g (3%)

Protein2.8 g (6%)

Sodium120.4 mg (6%)

Fiber1.3 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

18 servings

1 ¾ cupoat flour

3bananas

medium, mashed

⅓ cupsunsweetened applesauce

⅓ cupsplain nonfat Greek yogurt

2eggs

large

1 teaspoonvanilla extract

¼ cupsgranular Swerve

½ teaspoonsnutmeg

½ teaspoonscinnamon

½ teaspoonssalt

1 teaspoonbaking soda

Instructions

Step 1

Preheat oven to 350°F and line a standard sized muffin pan with liners or spray with nonstick spray.

Step 2

In a medium bowl, mix together the mashed banana, Greek yogurt, applesauce, vanilla extract, and eggs.

Step 3

Add the flour, swerve, salt, baking soda, cinnamon, and nutmeg and mix until just combined. Don’t over mix!

Step 4

Pour the batter into your muffin tin (I was able to make 18 muffins so you will have extra batter to make a few more!). Top with a little bit of brown sugar substitute, such as Swerve if desired.

Step 5

Bake for 15-20 minutes, or until the tops are browned and a toothpick comes out clean. Store in an air right container in a cool, dry place for up to 5 days.

View on cookingkatielady.com

↑Support creators by visiting their site 😊