These dense banana muffins are the definition of filling.
Banana Oat Yogurt Muffins
Description
These banana oat yogurt muffins are dense, sweet, and best of all, filling. A couple of these and your sweet tooth will be satisfied in a most guilt-free, low-GI way. Easy to pop in your bag when you need to run out the door. Warm them up in the microwave to bring back that fresh-from-the-oven taste and texture.
Ingredients
Instructions
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Heat oven to 375 degrees F / 190 C. Line a 12-cup standard muffin tin with paper liners or spray with nonstick olive oil spray.
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In a large bowl, whisk the oat bran flour, protein, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk the bananas, yogurt, egg, erythritol, and oil until just smooth.
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Pour the wet ingredients into the dry and gently stir until just blended. Divide the batter evenly among the muffin cups. Sprinkle on toppings if you’d like.
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Bake until a toothpick inserted into a center muffin comes out clean, 20 to 23 minutes.
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Cool in the tin on a rack for 5 minutes, remove from pan and cool completely or serve warm.
Servings 4
- Amount Per Serving
- Calories 376kcal
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 4g20%
- Cholesterol 47mg16%
- Sodium 571mg24%
- Potassium 541mg16%
- Total Carbohydrate 63g21%
- Dietary Fiber 8g32%
- Sugars 28g
- Protein 22g44%
- Vitamin A 3 IU
- Vitamin C 6 mg
- Calcium 82 mg
- Iron 30 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
These muffins brown rather quickly on top. Consider covering with foil the last 10-15 minutes.