WOW – The Banana Breakfast Muffins tastes so good, and oh so healthy!
The Banana Breakfast Muffins was so fun for me to make. I felt empowered each time I added a healthy ingredient, so maybe I got a little carried away. I really wanted this to be a muffin the kids could eat for breakfast, or a snack and are actually getting nutritional benefits from.
Our favorite around here is the Banana Muffin Thin Recipe. I add oat flour, and use brown sugar as an alternative to white flour and sugar. Well, I went for it with a few added healthy ingredients in the Banana Breakfast Muffins.
Here’s what I snuck in, besides the other ingredients in this recipe.
- oat flour
- wheat bran
- flax seed meal
- unsweetened shredded coconut
- and walnuts (optional)
Click on image above to view larger.
Since flaxseed has so many great benefits for kids I wanted to add it to this muffin. There’s always a way to add in a few extra healthy ingredients to make your creation extra nutritious.
If you’re batter seems a bit on the thick side, just add a little milk at a time until you reach a smoother consistency. The batter should easily spoon into the muffin tine.
My kids love these Banana Breakfast Muffins. I either give them one for breakfast, or in their snack bag. If you really want to get creative add some chocolate chips, different types of nuts, or top with granola. If I add chocolate chips to any of the muffins, I will swirl in 5. Lol, does that sound weird? I do this because when adding the chocolate chips to the batter, they never go into the muffin tins evenly. I don’t want them to eat too many in one muffin, so I count them out. They haven’t complained yet.
BANANA BREAKFAST MUFFIN
- 1 cup all purpose four AP flour
- ¼ cup oat flour
- ¼ cup wheat bran
- ¼ cup flax seed meal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large bananas
- 2 large eggs
- ½ cup brown sugar
- 1/3 cup unsalted butter melted
- ½ cup unsweetened shredded coconut
- ½ cup walnuts
- milk if needed and batter is too thick
- Preheat oven to 350 degrees (175 degrees C). Ovens may vary with temperature.
- Spray muffin pan with a non-stick spray, or use paper liners.
- In a medium bowl combine AP flour, oat flour, wheat bran, flax seed meal, baking powder, baking soda, and salt. Using a fork stir a few times so the ingredients are mixed evenly. Set aside.
- In a large mixing bowl add the bananas and mash them, leaving a few chunky pieces of the banana. Then add the brown sugar, eggs, and melted butter. Mix on a low-med speed until well combined.
- Next, add the flour mixture into the mixing bowl with the wet ingredients on low to medium speed; adding a small amount at a time until smooth and well mixed.
- This is when you will fold in the coconut, and walnuts if desired. Making sure it is well mixed, and even throughout the batter.
- Fill the muffins 3/4 of the way, and bake 25-30 minutes. They will be done when edges and top are slightly browned.