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Banana Bread Muffins

The taste of banana bread in the shape of delicious muffins!

You can fill them with anything you like! I used chocolate chips.

5 van 2 stemmen

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Cooking time 15

Oven time 30

Total time 45

course Baking

cuisine American

servings muffins

calories 191 kcal

Equipment

Oven

ingredients

60 g sunflower
50 g maple syrup or agave syrup
50 g sugar replaced by Natrena
2 eggs
300 g packed mashed ripe bananas
60 g milk
1 tsp baking soda
1 tsp vanilla extract
½ tsp salt
½ tsp cinnamon
210 g whole wheat flour
20 g chocolate chips

instructions

Preheat the oven to 165 degrees. If necessary, grease all 12 cups of your muffin tin with non-stick cooking spray.
In a large bowl, beat the sunflower oil, natrena and agave syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now.
Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Add a slice of banana on top. Bake muffins for 25 to 30 minutes, or until a toothpick inserted into a muffin comes out clean.
These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

notes

Vegan: not possible.

Seasoning: does not apply.

Nutrition

Sugar: 4.9gFiber: 2.4gCalories: 191kcalSaturated Fat: 1.2gFat: 9.1gProtein: 6.4gCarbohydrates: 21g

course Baking

cuisine American

keyword Banana cake, Banana muffins, Bananabread

Have you tried this recipe?Share in on Instagram and tag @eva.koper!

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