Peanutty Banana Oat Muffins
If you have approximately 45 minutes to spend in the kitchen, Peanutty Bananan Oat Muffins might be a super lacto ovo vegetarian recipe to try. For 79 cents per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 18g of protein, 19g of fat, and a total of 477 calories. This recipe serves 6. 7 people were glad they tried this recipe. It works well as a main course. If you have textured soy protein concentrate, nonfat milk, peanut butter, and a few other ingredients on hand, you can make it. It is brought to you by Desserts with Benefits. With a spoonacular score of 86%, this dish is excellent. Users who liked this recipe also liked Bananan Oat Muffins, Bananan Oat Muffins, and Bananan Oat Muffins.
Servings: 6
Ingredients:
1 tsp Baking Powder
1/2 tsp Baking Soda
320g Bananas (3 Medium, ripe and a little spotty)
1/2 tsp Cinnamon
2 Egg Whites
13g (2 Tbs) Ground Flaxseed
63g (3 Tbs) Honey
1 cup Nonfat Milk
96g (1 cup) Old-Fashioned Rolled Oats
160g (1/2 cup + 2 Tbs) Natural Peanut Butter (no sugar/salt/oil added)
1/4-1/2 cup Peanuts (salted if you wish)
1/4 tsp Sea Salt
1 tsp Stevia Extract
48g (1/4 cup) Sucanat
1 tsp Vanilla Extract
20g (1/4 cup) Whey Protein Concentrate
120g (1 cup) Whole Wheat Pastry Flour
Equipment:
whisk
bowl
oven
muffin tray
toothpicks
Cooking instruction summary:
Preheat the oven to 375 degrees Fahrenheit.In a large bowl, whisk together the Dry I ingredients.In a medium bowl, mash the bananas with a fork, leaving some chunky, then stir in the rest of the wet ingredients.Add the ground flaxseed into the wet mixture, stir, and let sit until the flax thickens a little.Pour the wet mixture into the dry mixture and stir.Fold in the peanuts (feel free to add chocolate chips!)Spray a 6-muffin tin with cooking spray, and scoop the batter into each muffin tin evenly. Bake for 35 minutes, or until the edges have browned and a toothpick comes out clean.
Step by step:
1. Preheat the oven to 375 degrees Fahrenheit.In a large bowl, whisk together the Dry I ingredients.In a medium bowl, mash the bananas with a fork, leaving some chunky, then stir in the rest of the wet ingredients.
2. Add the ground flaxseed into the wet mixture, stir, and let sit until the flax thickens a little.
3. Pour the wet mixture into the dry mixture and stir.Fold in the peanuts (feel free to add chocolate chips!)Spray a 6-muffin tin with cooking spray, and scoop the batter into each muffin tin evenly.
4. Bake for 35 minutes, or until the edges have browned and a toothpick comes out clean.
Nutrition Information:
covered percent of daily need
