QUICK OAT BRAN AND BANANA MUFFINS adapted from @bonappetitmag. These muffins are moist, light, tender, healthy, wholesome and delicious!
1-1/4 cups WHITE whole-wheat flour (166g)
1 cup oat bran (107g)
1/2 cup organic cane sugar (95g)
1 tablespoon baking powder (15g)
1/2 teaspoon salt (3g)
2 extra-large eggs (112g to 114g)
1/4 cup melted coconut oil (57g)
3/4 cup whole milk OR unsweetened carton coconut milk (170g)
1 teaspoon pure banana extract OR pure vanilla extract (3g)
2 medium-size riped bananas, cut vertically in fourths or sixths, then slice horizontally into chunks (282g to 286g)
1/2 cup chopped walnuts or pecans, toasted (57g)
1/2 cup chopped walnuts or pecans, UNtoasted (57g)
Preheat oven to 400F. Position oven rack to the center of the oven. Spray a standard muffin pan with nonstick baking spray or line with paper liners. Set aside.
In a very large mixing bowl, combine the whole-wheat flour, oat bran, sugar, baking powder and salt. Stir well with a wire whisk until thoroughly combined. Make a well in the center with a rubber spatula and set aside.
In a separate small mixing bowl, whisk the eggs until beaten. Add the coconut oil and whisk together until blended. Add the milk and vanilla. Whisk together until blended.
Add the milk mixture to the flour mixture. Using a pastry fork or rubber spatula, stir/fold the ingredients until most of the flour mixture is moistened. Add banana chunks and the 1/2 cup of toasted nuts. Using rubber spatula to fold everything together just until combined, but do not overmix. Batter will be quite thick.
Divide batter into 12 muffin cups. Top each muffin with the remaining 1/2 cup of UNtoasted nuts and gently press them in place. Bake for 20 minutes. Remove from oven and let cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Store muffins in an airtight container and store in the refrigerator. Next day, warm muffins in the microwave for 15 seconds or eaten at room temperature. Yield 12 muffins
#healthy#wholesome#oatbran#banana#muffins for #breakfast or #snack#bananamuffins#healthybreakfast#healthysnack#wholegrainmuffin
Getting back on track after last night's gathering. . I was quite good though, only 2 glasses of wine :/ how does one calculate a #homemade tikka masala??? Never mind, I went over my #macros .. we won't dwell. Fun was had, family are always the best friends. #eggs#wholegrainmuffin#coffee#backontrack
Some ideas for #lunch tomorrow. What I like about these things is they are affordable, quick & readily available. These can be made the night before or if you're like me & forget lunch @home often, most of these can be found at most gas stations or stores like CVS or walgreens. Stay focused on your goals ladies & gents.#healthiswealth#healthychoices#betterchoices
A different #unpastichebrekkie today, although truth to be told, this is what I used to have on a regular basis before this year. Thanks to marathon baking yesterday night, I have for breakfast #eggfree matcha swirl bread slathered with my very own super spread (made with 6 types of nuts and 4 seeds!), double chocolate muffin and a buttermilk cake with matcha and goma swirls. Everything is homemade except the fruits. Matcha latte thanks to the hot milk function in my office's coffee machine and ceremonial matcha from @mistamatcha!
Recovery-Snack mal anders: Bananen-Muffins! Buchweizenmehl, Bananen, Kokosmilch, Apfelmus, Mandeln, Walnüsse, Mineralwasser, Honig, Kokosflocken, Vanille, Backpulver, Salz. Mal eine ordentliche Menge auf Vorrat backen, einfrieren und vor dem Training rausgeben bzw. mitnehmen (sie werden nach dem Training aufgetaut sein) oder einfach direkt danach schnell aufbacken! 💪
recovery-snack a little different: banana-muffins! buckwheatflour, banana, coconut milk, apple sauce, almonds, walnuts, mineral water, honey, coconut flakes, vanilla, baking powder, salt. just bake a big amount for stock, freeze them and put them out right before training, take them with you (they will be defrosted after your training) or you simply bake them up again afterwards! 💪