Healthy banana bran muffins – eat thin

These healthy banana muffins are damp, fluffy and are healthier with a healthier oat brane -Müsli, bananas and zero butter or added sugar. Delicious quick breakfast in the morning!

Is there anything better than warm, cozy banana bread? Well, this healthy recipe for banana -muffin really gets to the point! Moist, fluffy and the perfect simple breakfast. Healthier with a nutritious oatmusian muesli, oatmeal and of course sweetened with bananas, cane sugar and maple syrup. The next time I plan to mix some chocolate chips or chopped nuts into these damp banana muffins for even more taste and texture. I am sure the whole family will love them!

Why you will love this

• These healthy banana muffins are damp, of course sweetened and the perfect make -up breakfast or snack!
• This is a great recipe to consume these spotty bananas in your kitchen.
• Healthy snack and good source for dietary fiber that your children will love.
• I like to make them batches for the preparation of meals and freeze them for school lunches or simple snacks.

Ingredients will need

• Banana – Make sure you use overripe bananas to get the most natural sweetness out of you. Perfect way to consume these bananas in your kitchen!
• Egg – give these muffins their structure and size.
• Coconut oil – I used a little melted coconut oil to keep these muffins moist. If you don’t have coconut oil, you can use Greek yogurt or unsweetened apple sauce.
• Oatmeal – This helps to make the muffins light and fluffy and fits the oatbrane perfectly. If you don’t have oatmeal, you can easily make your own (see notes below). You can also use whole grain flour or all -purpose flour.
• Oat – Haferbran gives these muffins a lot of fiber and protein as well as a nice oat taste and a beautiful texture. You can also use wheat bran for whole grain muffins.
• baking powder – This acts as a submission agent to help these muffins.
• Milk -You need 1/4 cup of milk and any type of milk will work in this banana -Muffin recipe.
• sweetener – I used a combination of maple syrup and cane sugar to sweeten the muffins in a natural way without using sophisticated sugar. You can also use honey, white sugar or brown sugar.
• Vanilla – You need a teaspoon of vanilla extract to give these muffins a boost of the taste!
• Cinnamon + salt – Increased taste. You can also add a little nutmeg or allspice for warm flavors.

How to make healthy bran muffins

1. Preheat the oven. Preheat the oven to 325 degrees F and spray a muffin pan with non -stick spray or use cupcake liner.
2. Mash bananas. Mix the bananas with a fork or potato stamping in a medium -sized bowl until you get the desired consistency.
3. Mix ingredients. Mix the oatmeal, oat bran, pipe sugar, baking powder, cinnamon and salt together in a large mixed bowl and then put the flour mixture aside. Whisk the eggs, maple syrup, bananas, milk, melted coconut oil and vanilla in a separate bowl until everyone mixes together.
4. Make the dough. Add the wet ingredients to the dry ingredients and stir with a spatula until they are combined. Make sure not to exceed the dough. In this case, you can incorporate all the mix-ins you like chocolate pieces or chopped nuts into the moist mix.
5. Prepare muffin boxes. Give a muffin pan with a non-stick cooking spray (or use paper lines) and share the dough evenly between 12 muffin cups. Make sure you fill every cup almost fully.
6. Bake the muffins. Bake muffins in the oven for 20-25 minutes or until a inserted toothpick gets out clean. Let the muffins cool down in the pan for about 5 minutes before transferring them to a rust.

How to do oatmeal

To produce your own oatmeal, take a rolled oat (or immediate oats) and mix it into your food processor or mixer for about 60 seconds. You will resemble a fine, powdery flour what we want! You can also buy your own oatmeal in the grocery store, but this method saves money and the flour takes up to three months in your pantry. The ratio for oat meal is a cup of oats = a cup of oatmeal, so it is pretty easy to measure.

Variations and substitutions

• Make sure you use overripe bananas with brown spots for the sweetest taste!
• Do not mix the dough. This leads to a super dense, dry muffin that we don’t want. We choose fluffy and soft!
• Feel free to subordinate the oatmeal with wholemeal flour or all -purpose flour. I do not recommend using almond flour or coconut flour in this recipe. Everyone has different preferences.
• You can easily replace the melted coconut oil for olive oil, unsweetened apple sauce or simple Greek yogurt in this healthy Bran Muffin recipe. You can also add an additional banana with crushed banana.
• Mix other funny additions such as chopped walnuts or pecans, raisins, chocolate chips, cocoa nibs, coconut flakes, chia seeds, dried fruits or fresh berries on every muffin.
• For chocolate banana muffins, simply add 1/3 cup of unsweetened cocoa powder and only use 1 cup of oatmeal.

Preparation and storage

To save: You can stored these banana muffins in a sealed, airtight container or in aluminum foil on the counter at room temperature for up to 3 to 4 daysBut make sure you cool down to keep them longer. These muffins last in the fridge in a sealed container for up to a week.

Freeze: These healthy muffins also freeze! You can either wrap the muffins individually in plastic film or keep everyone in a freezer bag. If you are ready to eat, simply place them in the microwave for 30 to 40 seconds or just place it at room temperature for a nutritious breakfast. These will stay in the freezer for up to 3 months!

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I hope you all enjoy this nutritious fiber -rich muffin recipe! If you love this as much as we do, please leave me below. I love to see all your delicious relaxation!