Ingredients
24
24 servings
- •cooking spray
- •3 tablespoons water
- •1 tablespoon flaxseed meal
- •1 cup whole wheat flour
- •1 cup finely ground steel-cut oats
- •½ cup brown sugar
- •½ teaspoon salt
- •3 ripe bananas, mashed
- •¼ cup honey
- •¼ cup nonfat plain Greek yogurt
- •1 egg, lightly whisked
- •3 tablespoons applesauce
- •3 tablespoons coconut oil
- •1 ½ teaspoons vanilla extract
- •½ cup chocolate chips (Optional)
- •½ cup ground walnuts (Optional)
- •1 tablespoon cinnamon sugar, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lower third of the oven. Spray a mini muffin pan with cooking spray.
- Combine water and flaxseed meal in a bowl and let sit 5 minutes.
- Meanwhile, whisk flour, oats, brown sugar, and salt together in a bowl and set aside.
- Mix thickened flaxseed, bananas, honey, yogurt, egg, applesauce, coconut oil, and vanilla extract together in a bowl. Stir flour mixture into the banana mixture. Fold in chocolate chips and walnuts.
- Use an ice cream scooper to scoop batter into the prepared muffin tin. Sprinkle cinnamon sugar on top.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean but without overbaking, about 18 minutes.
- Let muffins cool in the pan for 5 minutes. Transfer to a wire rack to cool completely. Freeze if desired.
Nutritional Facts
Per 24 servings
- Calories: 139
- Carbohydrate: 23g
- Fat: 5g
- Fiber: 3g
- Protein: 3g
- Sugar: 12g
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