Amazingly Wholesome 5 Ingredient Banana Bread Muffins
I grew up on grits so this really excites me to try sometime. Thank you for all the options as well! Back to report it freezes perfectly fine. The loaves came out heavy and flat. Needing more on-the-go breakfast options that are not croissants. Remove muffins from pan and let cool on wire rack.
Because I have a certain health condition that benefits from a high-fiber diet that is rich in Omega-3s, I add flaxseeds and walnuts to every batch.
To keep things interesting, I sometimes will replace the bananas with other pureed or mashed fruit such as apples or mangoes , and play with the spices accordingly. Simply the best, most reliable and tastiest muffin recipe I've found. Thanks so much for sharing! Banana Oatmeal Muffins 9 recipe photos. In a separate bowl, combine the mashed bananas, eggs, vanilla and butter. Add the banana mixture to the flour mixture, stirring just until the dry ingredients are moistened.
Spoon batter into greased muffin cups. Bake for 15 to 18 minutes start watching around 12 minutes; oven temperatures vary or until toothpick inserted into center muffin comes out clean. Let cool in pan on wire rack for 10 minutes. Remove muffins from pan and let cool on wire rack. Most Recent Most Popular. Close Attach Photo Would you like to attach a photo to your submission?
I hope you love these! Just made them in a larger 12ct muffin tin. I baked there for 15 and let cool but when I tried to take them out, they just fell apart.
Cooked them another 5 minutes but same. What is the consistency supposed to be like? We do have the best luck using silicone liners. But their texture is not crumbly at all. They are more compact if that makes sense. So as I was typing my reply, ironically enough, I had a batch of these full sized baking in the oven. As I pulled them out I realized that I baked them at instead of by accident. They turned out perfectly. Is there something I could substitute for that in the five ingredient muffins?
I am excited to try them. Check out this blender muffin recipe without bananas: Did you use the baking powder? These rise a lot while baking, but fall pretty quickly as they cool. Homemade nut butters seem a bit more drier than store bought. I use only natural nut butters with no added sugar. They were a major hit! I just found this post. These look amzing and the reviews are great! I just have one question. I will have to use something other than peanut butter like the sunbutter you mentioned.
When making the variations like blueberry or cinnamon or any variation really! What a great base recipe! PS — I made full size muffins, doubling the recipe and baking for for 15 min after initial temp of as suggested and it was perfect! Making a massive batch today to freeze for the toddler beast. Daddy created a serious cookie addiction and we need that gone! Mommy is 39 weeks pregnant so ready made snack size real food for little man is going to be a Huge blessing.
Made a bunch if your baked oatmeal mufum cups for the freezer for after baby. Love the one handed filling food. I just made another batch of these. I do add mini chocolate chips to the top but I still feel good about them being low added sugar.
Thanks a bajillion to Happy Healthy Mama for introducing me to the miracle that is the blender muffin, which inspired this recipe. They are made with banana, […]. Use the base recipe and then check out the many variations you can create. The base recipe makes 12 mini-muffins, but can easily be doubled….
One batter with endless topping combinations. With this recipe, there is no wrong way to make a […]. So when I first saw this blender muffin recipe on Pinterest, they won me over immediately. They boast a clean-eating ingredient list … […]. I used the exact same recipe as the blog Happy Healthy Mama. Click here to check out her blog and […]. Your email address will not be published. Notify me of follow-up comments by email. Notify me of new posts by email.
Leave this field empty. Instructions Preheat the oven to degrees. Spray a muffin tin with cooking oil and set aside. Place all ingredients in a blender and blend until very smooth.
Fill each mini-muffin cup until it is almost full. Bake in the preheated oven until the muffins are cooked through, minutes. Let the muffins cool completely before removing from the muffin pan. Substitute sunflower seed butter for the peanut butter. Substitute almond butter for the peanut butter.
Sprinkle the top of the muffins with unsweetened shredded coconut. And I want to help! There was an error submitting your subscription. Comments Could these be any more perfect?! Worked like a charm! Thanks for letting everyone know how it worked with the pumpkin! Thanks I was about to ask about no banana!
I hope you enjoy them! They quickly became a staple in our house. This is such a clever recipe. No one will be left out. Beautiful pics and great idea!
I thought there was no way it would work, but it does! Can you use a regular blender to make the 5 Ingredient Muffins? You get bonus points for getting your husband to make them! You could definitely try it. Let me know how it turns out if you do! Oops just read previous posts! Going to try pumpkin, so excited, thanks! I made 6 regular ones instead of 12 mini ones. You definitely need to try these with SunButter.
Do you have any methods to prevent hackers? Maryea, Is there anything else I can use instead of nut butter? I think you should try them all. Tell them I stand corrected. We make them all the time over here. Would you be able to use stevia, or any other thm approved sweetener? Yes, I think stevia would work fine here. Do these have a peanut butter taste since that is the base ingredient?
Cook Time 15 minutes. Total Time 20 minutes. Instructions Pre-heat oven to degrees. In a blender or food processor combine all three ingredients until well combined. Bake for minutes or until slightly golden edges, and springy tops. Comments Oh I love how easy these are to make! This looks totally doable. Leave a Reply Cancel reply Your email address will not be published.