Keywords: vegetarian, breakfast, muffins, sugar-free
Serves: 12
Prep Time: 5 minutes
Total Time: 20 minutes
Equipment: muffin pan, muffin liners, blender, knife, measuring cup, measuring spoons
Ingredients:
- 1 ½ cup whole wheat flour
- 2 medium ripe bananas
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup almond milk
- ½ cup Greek yogurt (plain, nonfat)
- ¼ cup olive oil
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts
- ½ cup unsweetened chocolate chips
Directions:
- Preheat the oven to 375°F. Line muffin pan with muffin liners.
- In a blender mix all ingredients except for the walnuts and chocolate chips until smooth.
- Once combined, add in your chopped walnuts and chocolate chips, and stir.
- Distribute the batter into the 12 muffin liners and bake for 17-20 minutes.
- Remove from the oven and let cool for 10 minutes before transferring to a rack to cool completely.
Variations:
- Other ingredients can be used instead of walnuts and chocolate. Some options are blueberries, raspberries, and shredded carrots.
Notes:
- Keeps for 5 days at room temp in an airtight container. Can store in the refrigerator for up to one week. Can freeze in a Ziplock bag for up to six months.
- Reheat in the microwave in 30 second increments until heated through.
Nutrition Notes:
- Using bananas to substitute sugar is a great way to cut down sugar in baked goods. Adding walnuts to your muffins is a good addition of healthy fats and protein.
Savings Tip:
- Making muffins in batches and freezing them is a good way to have a quick breakfast ready whenever you are short on time.
Nutrition Facts:
| Serving Size | 1 muffin |
| Number of Servings | 12 |
| Energy (kcal) | 195.8 |
| Total Fat (g) | 11.1 |
| Saturated (g) | 2.6 |
| Cholesterol (mg) | 27.9 |
| Sodium (mg) | 177 |
| Total Carbs (g) | 21.5 |
| Dietary Fiber (g) | 2.9 |
| Total Sugar (g) | 7.3 |
| Added Sugar (g) | 4 |
| Protein (g) | 5.2 |
| Vitamin D (mcg) | 0.3 |
| Calcium (mg) | 70.9 |
| Iron (mg) | 1.1 |
| Potassium (mg) | 211.6 |