American · Dessert
Banana Nut Muffin
A lightened banana nut muffin built on mashed banana, oat flour and Greek yogurt instead of butter and oil, with egg white in place of whole egg and the sugar cut back hard, keeping the crumb moist while landing well under a typical bakery muffin's calorie count.
$1
10 minsPrep
19 minsCook
29 minsTotal
EasyLevel
Nutrition per serving
207Calories
7.7gProtein
6.3gFat
31.1gCarbs
11.4gSugar
3.8gFiber
526mgSodium
2mgChol
1.2gSat Fat
290mgPotassium
54mgCalcium
1.2mgIron
0.1mcgVitamin B12
3.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Belgian Tripel
local
Whole Milk
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 180°C (350°F) and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining 4 holes halfway with water.
2
In a bowl, mash the banana until smooth, then whisk in the greek yogurt, egg white, brown sugar and vanilla extract until combined.
3
In a separate bowl, whisk together the oat flour, baking powder, baking soda, cinnamon and salt.
4
Fold the dry ingredients into the wet banana mixture just until no streaks of flour remain, then fold in half the chopped walnuts.
5
Divide the batter evenly between the 2 lined holes and scatter the remaining walnuts over the tops.
6
Bake for 18-20 minutes until a skewer inserted into the centre comes out clean and the tops spring back to touch.
7
Transfer the muffins to a wire rack and cool for at least 10 minutes before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.5 oz70g mashed banana
- 1.6 oz45g oat flour
- 1.2 oz35g greek yogurt
- 7/87/8 egg whites (30g)
- 0.4 oz12g brown sugar
- 0.4 oz10g chopped walnut
- 0.1 oz3g baking powder
- 0 oz1g baking soda
- 0 oz1g cinnamon ground
- 0.1 oz2g vanilla extract
- 0 oz1g salt
