Banana Oat Egg White Muffins Recipes

Steps:

• Combine flour, oats, sugar, baking powder, soda, and salt.
• In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
• Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, beat the egg whites, bananas, brown sugar, milk and oil. Stir into dry ingredients just until moistened. Stir in pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Preheat the oven to 350˚F (180˚C).
• In a medium bowl, mash bananas. Mix eggs, maple syrup, salt, baking powder, vanilla extract, cinnamon, and Greek yogurt into mixture.
• Add oats and milk, and mix. Let the mixture sit for a few minutes, so the oats soak up the liquid and the consistency is like oatmeal.
• Line muffin tins with muffin liners. Pour the mixture into each muffin cup about ¾ full. Add your preferred toppings and gently push your toppings into each muffin cup.
• Bake for 30 minutes.
• Let cool for 5 minutes before eating. Once cool, you can also store in an airtight container or freeze in a storage bag.
• Enjoy!

Steps:

• Preheat the oven to 350ºF (180ºC).
• In a medium bowl, mash the banana until mostly smooth. Add the egg and stir to combine.
• Add the honey, baking powder, cinnamon, nutmeg, salt, vanilla and Greek yogurt and mix well. Fold in the oats, then stir in the milk.
• Fill each cup of a greased 6-cup muffin tin ¼ of the way full. Add your additions of choice, then fill the muffin cups to the top with the rest of batter and top with more fruit or nuts.
• Bake the muffins for 30 minutes, or until risen slightly and golden brown around the edges.
• Let cool for 5 minutes.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
• Melt the butter in a small skillet set over medium heat, and cook until it starts to bubble and foam, about 5 minutes. Continue cooking, stirring constantly, until the foam subsides and brown specks start to appear, 1 to 2 minutes. Transfer the butter to a medium mixing bowl to cool slightly.
• In a large bowl, combine the flour, 1/2 cup of the oats, the baking powder, salt and baking soda.
• Add the sour cream, sugar and vanilla to the browned butter and whisk. Add the eggs and whisk until combined. Fold the wet ingredients into the dry ingredients and mix until just combined. Then fold in the bananas (don't worry if there are a few lumps).
• Divide the batter evenly among the prepared pan. Sprinkle with the remaining 2 tablespoons oats. Bake until the muffins are light golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a wire rack to cool completely.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a bowl, combine flour, oats, sugar, baking powder, soda, and salt.
• In another large bowl, mix together milk, applesauce, and vanilla.
• Add the mashed bananas, and combine thoroughly.
• Stir the flour mixture into the banana mixture until just combined.
• Lightly grease and dust 6 muffin cups (or line with paper bake cups), and divide the batter among them.
• Bake at 400 degrees F (205 degrees C) for 20 minutes.