Today’s Tasty Thursday post is about Healthy banana walnut muffins! Wait did the tiny two just say healthy?! These muffins are from one of our favorite food blogger’s (Skinnytaste) cookbook given to us by our dear friend Leesh, have less sugar and flour than your typical muffins. And for being healthy, they are pretty damn good! (Disclaimer: we may have added some chocolate chips in some of them….). I would really recommend buying Skinnytaste’s cookbook <<you’ll be just as obsessed as I am :).
- Cooking spray
- 1 1/2 Cups Quick-Cooking Oats
- 1 1/4 Cups Unsweetened Almond Milk (I used skim-milk)
- 1/2 Cup Packing Dark Brown Sugar
- 1 Cup mashed ripe bananas
- 2 Large Egg Whites
- 2 Tablespoons Honey
- 1 Tablespoon Canola Oil
- 1 Teaspoon Pure Vanilla Extract
- 1/2 Cup White Whole Wheat Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Kosher Salt
- 3/4 Cup Chopped Walnuts (I added some chocolate chips as well)
- Preheat the oven to 400 deg F.
- Pour the oats into a large bowl, add the almond milk and mix well; soak for about 30 minutes.
- Add the brown sugar, mashed bananas, egg whites, honey, oil, and vanilla to the oats and mix well.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture ingredients to the liquid ingredients and mix. Fold in the walnuts (aka chocolate chips). Line a standard muffin tin with 12 liners and lightly spray the liners with oil. I didn’t have any liners and just sprayed the pans with cooking spray. Pour the batter into the prepared muffin tin.
- Bake until a toothpick inserted comes out clean, 24 to 28 minutes. As I’ve made this mistake many times before, every oven is different! So make sure you check the muffins prior to 24 minutes as to not overcook them. Let cool before serving.