Banana Oat Egg White Muffins Recipes

BANANA OAT MUFFINS

Steps:

• Combine flour, oats, sugar, baking powder, soda, and salt.
• In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
• Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

EGG FREE BANANA MUFFINS (ADAPTABLE FOR VEGAN, GF)

Steps:

• Preheat oven to 350°F / 175°C. Line or lightly grease a standard 12-hole muffin tin.
• In a medium bowl, mix together the mashed bananas, milk, cooking oil, vanilla extract and brown sugar. You can mix this by hand, or use a hand mixer on low speed. I usually use a hand mixer since I find that it quickly will mash/puree a ripe banana.
• In a separate large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon and salt.
• Add the wet ingredients into the dry ingredients and mix together until just combined. Stir in the vinegar.
• Divide batter evenly among the muffin cups. Top the muffins with the oats and turbinado sugar.
• Bake muffins, rotating pan halfway through, until a tester inserted into the center comes out clean, 25-30 minutes. Transfer pan to a wire rack and let muffins cool in pan 5 minutes. Transfer muffins onto a rack and let cool completely.

BANANA OATMEAL MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with papers liners.
• Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat first egg into the butter until completely blended; beat in the vanilla extract with the remaining egg.
• Mix bananas, milk, and allspice together in a separate bowl; stir into the creamed butter mixture. Whisk flour, baking powder, and baking soda together in a separate bowl; slowly stir into banana-butter mixture until batter is just mixed. Fold oats and walnuts into batter. Scoop batter into the muffin cups using a large ice cream scoop.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes.

WHOLE WHEAT BANANA OAT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Combine oats, whole wheat flour, all-purpose flour, white sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium-sized bowl.
• Lightly beat eggs in a large bowl. Stir in milk, oil, brown sugar, and vanilla extract. Add bananas and mix together well. Add 1/2 the flour mixture and stir to combine. Add remaining flour mixture and stir. Stir nuts into the batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

CLEAN BANANA OAT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix mashed bananas, milk, egg, honey, and vanilla extract together in a bowl. Stir in oats, cinnamon, baking powder, and salt.
• Spoon batter into mounds on the baking sheet, spacing them a few inches apart.
• Bake in the preheated oven until top looks dry and edges are golden, about 15 minutes.

BEST EVER EGGLESS BANANA OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a bowl, combine flour, oats, sugar, baking powder, soda, and salt.
• In another large bowl, mix together milk, applesauce, and vanilla.
• Add the mashed bananas, and combine thoroughly.
• Stir the flour mixture into the banana mixture until just combined.
• Lightly grease and dust 6 muffin cups (or line with paper bake cups), and divide the batter among them.
• Bake at 400 degrees F (205 degrees C) for 20 minutes.

BAKED BANANA OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees. Spray muffin pan with non-stick spray. In a large bowl, stir together oats, baking powder, cinnamon, salt and stevia.
• Add mashed banana, egg whites, vanilla extract and milk to oat mixture and stir well to combine.
• Fill muffin cups almost completely full with oatmeal mixture. The muffins will not rise.
• Bake for 30-35 minutes and until the center of each oatmeal muffin is set. Allow to cool for 10 minutes before serving. If you don't allow these to cool before taking them out of the muffin pan, they will fall apart. I used a knife around the sides to make removal easier. After cooling, they will set well. Store in a covered container in the fridge for about a week.

BANANA-OAT EGG WHITE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
• Blend oats in a blender until flour-like in texture. Transfer to a bowl. Add whole wheat flour, brown sugar, baking powder, baking soda, and salt.
• Combine almond milk, egg whites, applesauce, and vanilla extract in a second bowl. Mix until well blended. Add mashed bananas and combine thoroughly.
• Stir banana mixture into flour mixture until just combined. Divide batter into the muffin cups.
• Bake in the preheated oven until tops spring back when lightly touched, 18 to 20 minutes.