Healthy Oats Banana Muffins Recipe
#bananamuffins #healthybaking #bananaoatmealmuffins
Healthy Oats Banana Muffins Recipe
These easy and healthy oats banana muffins are super easy to make and they taste delicious. They are a perfect breakfast or afternoon snack. They are super simple to make and taste delicious.
Healthy Oats Banana Muffins Recipe
3 Bananas
2 Cups of Rolled oats
3 Eggs
1 Cup of Yoghurt
Honey - 100ml
Vanilla essence - 1 table spoon
Nutmeg powder - 1/4 tea spoon
Cinnamon powder - 1/2 tea spoon
Nutmeg powder - 1/4 tea spoon
Baking soda - 1 tea spoon
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Delicious Oatmeal Muffins Recipe
Simple, satisfying, and made with pantry staples, this Oatmeal Muffins recipe makes for a great breakfast or quick afternoon snack. Thanks to Quaker for sponsoring this video. These wholesome muffins are irresistible as they’re crisp on the outside and pillowy soft on the inside. This easy muffin recipe is perfect for freezing as well.
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Brown Sugar Oatmeal Muffins Recipe | How To Make Brown Sugar Oatmeal Muffins | Ep. 473
Hello my Friends, welcome to my Southern Kitchen; hope all of you are doing well, staying Safe and Healthy!
I am a big fan of Oatmeal, love it since my Childhood! But I figured why not turning it into a Muffin, oh yes! So today I am making Brown Sugar Oatmeal Muffins!
Light, fluffy, healthy, and full of Oatmeal Goodness; if y’all a fan of Oatmeal, y’all will love and enjoy these and it will remind you of eating a bowl of Oatmeal!! Perfect for Breakfast and/or Brunch!
Ellen’s Muffins Recipe Playlist:
1 cup whole milk (or any milk not skim)
1 cup quick cooking 1-minute or old fashioned oatmeal
1/2 cup packed light brown sugar
1 cup self rising or all purpose flour
2 tsp baking powder (if using all purpose flour)
1/2 tsp salt (if using all purpose flour)
1/2 tsp ground cinnamon
1 extra large or jumbo egg, room temperature
1/4 cup canola or vegetable oil
1 tsp pure vanilla extract
1 1/4 tsp pure maple extract or syrup
Preheat Oven to 425 Degrees
Line a 12-muffin pan with 12 muffin cups or grease the muffin pan with baking spray. Set aside.
In a small bowl, add the milk and oatmeal; stir until well combined. Let it soak for 15 minutes.
In a separate bowl, add the flour, (baking powder and salt, if using), brown sugar, and cinnamon; whisk or stir until well incorporated. Set aside.
In a third large bowl, add the egg, oil, vanilla extract, and maple extract; whisk until well incorporated then add and whisk in the oatmeal mixture. Slowly add the flour and sugar mixture into the egg mixture and continue whisking until well combined (do not overmix). Using an ice cream scoop or large spoon, scoop the batter into the prepared muffin cups and fill to 2/3-3/4 full.
Bake for 20-25 minutes, until toothpick in the center of a muffin comes out clean. Remove from the Oven and cool for a few minutes. Place the muffins on a cake stand or platter, serve warm or room temperature and enjoy!
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Apple-Oatmeal Muffins- Sweet Talk with Lindsay Strand
Lindsay Strand uses crisp Macintosh apples and a double dose of quick-cooking oats to add a boost of nutrition to these crowd-pleasing muffins.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
CARROT CAKE OATMEAL MUFFIN CUPS | easy nutritious recipe
Baked Carrot Cake Oatmeal Muffin Cups are an easy, nutritious recipe perfect for a busy grab-n-go morning. Try Quaker Oats Today! This video is sponsored by Quaker Oats.
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TIMESTAMPS
0:00 Intro
0:35 Getting started
0:56 Adding wet ingredients
1:42 Adding dry ingredients + making oat flour
2:40 Adding add-ins + prepping carrots
3:09 Filling muffin cups with batter + baking muffins
3:24 Making muffin glaze + zesting an orange
4:57 Letiing muffins cool + glaze the muffins
5:28 Storing your muffins
5:47 Outro
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CARROT CAKE OATMEAL MUFFIN CUPS
1 cup unsweetened almond milk
.5 cup canned coconut milk
2 eggs
1/3 cup maple syrup
1 teaspoon vanilla extract
1 cup oat flour
2 cup rolled oats
1.5 teaspoon cinnamon
1 teaspoon baking powder
.5 teaspoon sea salt
1 cup shredded carrots
1/2 cup raisins
1/2 cup walnuts
CREAM CHEESE ICING (*optional)
6 tablespoons dairy-free cream cheese (you can use any type of cream cheese if not dairy-free)
2 tablespoons powdered sugar (choose a monk fruit option to cut back on sugar)
1/2 teaspoon vanilla extract
2-3 teaspoons almond milk or coconut milk
1/2 teaspoon orange zest
INSTRUCTIONS
Preheat the oven to 350 degrees F. Line a muffin pan with muffin liners and spray each one with nonstick cooking spray to prevent oatmeal cups from sticking.
In a large bowl, mix together the almond milk, coconut milk, eggs, maple syrup, and vanilla extract until smooth and well combined.
Next stir in dry ingredients: oat flour, rolled oats, baking powder, cinnamon, and salt; stir well to combine. Fold in shredded carrots, raisins, and walnuts.
Evenly distribute the oatmeal batter between muffin liners and bake for 25-30 minutes or until oatmeal cups are fragrant, golden brown, and set.
Cream Cheese Glaze
In a small bowl, mix together the cream cheese, powdered sugar, vanilla extract, almond milk and orange zest.
Scoop glaze into a small ziplock bag and seal. Cut a tiny hole in the corner of the bag. Once the muffins have cooled, pipe the icing over the oatmeal cups.
NUTRITION
Serving: 1muffin | Calories: 240kcal | Carbohydrates: 31g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 173mg | Potassium: 327mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1921IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg
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Tasty Oatmeal Muffins (with Pear)
This oat flour pear muffins recipe is naturally gluten-free, naturally sweetened with maple syrup, and filled with double the fresh fruits!
Banana Muffins with Blueberries:
Chocolate Banana Muffins:
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INGREDIENTS
* 2 1/4 cups (270 g) oat flour*
* 1 teaspoon cinnamon
* 1 1/2 teaspoons baking soda
* 3/4 teaspoon fine sea salt
* 1 1/2 cups (190 g) cubbed pear or apple
* 2 eggs
* 2/3 cup (160 g) unsweetened oat milk
* 3/4 cup (190 g) unsweetened applesauce
* 1/3 cup (100 g) maple syrup
* 3 tablespoons (40 g) olive oil (or any mild-flavored oil)
* 1 teaspoon vanilla extract
* optional: turbinado sugar for sprinkling
INSTRUCTIONS
* Preheat oven to 425°F (220°C). Generously grease 12 muffin tins with butter or nonstick spray, or line with muffin liners. Set aside.
* In a mixing bowl whisk oat flour, cinnamon, baking soda. Set aside.
* In a separate mixing bowl, whisk together the eggs, milk, applesauce, maple syrup, oil, salt and vanilla extract until evenly combined.
* Pour the mixture into the dry ingredients, and stir until the mixture is combined.
* Fold in cubed pear/apple. Let the batter chill about 5 minutes.
* Divide the batter evenly into the prepared baking cups.
* Fill the cups full. Sprinkle a sugar on each (optional).
* Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (175°C) and continue to bake for 15 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
* Remove from the oven and place the pan on a cooling rack for 5 minutes.
* Serve warm. Or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.
Notes: Puree oats in a blender or food processor until they reach a fine flour-like consistency.
ENJOY!
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