Healthy Banana Nut Muffins
These Healthy Banana Nut Muffins are the perfect on the go snack or the perfect addition to your morning cup of coffee. This recipe is refined sugar free and dairy free. Treat yourself to sweet fluffy goodness topped with a crisp nutty top while staying true to your dietary needs.
These muffins are the perfect treat without all the junk. Throw this easy recipe together over the weekend and freeze for breakfast or snacks on the go throughout the week. The taste and texture of have been tested and approved by the biggest food snobs I know, my husband, Duane, and our teenage daughter, Lia.
Ingredients
- Steel-Cut Oats
- Unsweetened Almond Milk
- Overripe Bananas
- Egg
- Pure Vanilla
- Extra Virgin Olive Oil
- Grade A Maple Syrup
- Whole Wheat Flour
- Monk Fruit
- Baking Soda
- Ground Cinnamon
- Kosher Salt
- Chopped Nuts (Walnuts or Pecans) optional
How to Store Leftovers
Leftover Healthy Banana Nut Muffins will last up to 3 days in an air tight storage container. You can also freeze them for two to three months in a freezer bag. Be sure when freezing you seal the freezer bag tight and try to get as much air out as possible. This will help prevent freezer burn. I like to make a full dozen on the weekends, eat a few, then freeze them to have in the future.
Reheat Frozen Muffins
My preferred method of reheating frozen muffins is by using the toaster oven. This allows the muffins to reheat slowly, keeping the inside moist and soft and adding a little crisp to the muffin top.
A faster way to defrost is to use the microwave. When using the microwave wrap your muffins in a damp paper towel to help hold in the moisture. This helps prevent the muffins from becoming rubbery and dense from the.
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Healthy Banana Nut Muffins
Print RecipeIngredients
- 1 cup steel-cut oats
- 1 cup unsweetened almond milk
- 2 – 3 overripe bananas 3/4 cup mashed
- 1 egg
- 1 tsp vanilla pure
- 1/4 cup extra virgin olive oil
- 1/4 cup grade A maple syrup
- 1 1/4 cup whole wheat flour
- 3 tbsp Monk Fruit
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1 cup chopped nuts walnuts or pecans
Instructions
- Add oats and almond milk to large bowl and let sit overnight or for at least 5 to six hours.
- Pre-heat oven to 425°F and grease 12-cup muffin pan.
- Add mashed bananas, egg, vanilla, oil, and maple syrup to the bowl of soaked oats and milk. Whisk until combined.
- In separate bowl whisk together dry ingredients, flour, monk fruit, baking soda, cinnamon, and salt. Add dry ingredients to oat and banana mixture. Stir until well combined. Fold in nuts.
- Pour batter evenly into 12-cup muffin pan. Bake 18-20 minutes or until toothpick inserted into muffin comes out clean.
- Let cool for 5 minutes in pan, then transfer to wire rack to cool completely.
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From Our Table to Yours,
