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Here is the last recipe from our Stock the Freezer day, along with Tex-Mex Pasta and Amy’s Chicken Noodle Soup. The muffins were so quick to make with a group. One person measured out the dry ingredients, while another measured out the wet ingredients. Then we mixed together, and then in the over the went!
| Banana Bread Muffins |
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Recipe: Muffin
Author:
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 12-18
A whole wheat and whole grain muffin for a quick and healthy breakfast or snack. It is full of fiber and protein and does your body good! Feel free to add dried fruit and chopped nuts. If you don’t have all of these flours don’t shy away from this recipe, just use Whole Wheat pastry flour for that measurement.
Ingredients
- 1 c. mashed banana
- 1 c. Greek yogurt, lowfat, plain or flavored
- 1/4 c. butter, softened
- 1/2 c. brown sugar
- 1/2 c. Agave
- 2 lg. eggs, beaten
- 1 t. vanilla
- 1 c. Whole Wheat pastry flour
- 1/2 c. Oat Bran
- 1/4 c. Teff flour
- 1/4 c. Quinoa flour
- 1 t. baking soda
- 1 t. baking powder
- 1/4 t. salt
- 1 t. cinnamon
Instructions
- Preheat oven to 350 degrees. Grease muffin tins or place paper liners in the tin. Try making mini muffins for those little hands.
- Mash banana and combine Greek yogurt. Set aside.
- In a large bowl, cream together the butter, brown sugar, and Agave nectar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla and banana mixture.
- Combine the whole wheat pastry flour, oat bran, teff flour, quinoa flour, baking soda, baking powder, salt and cinnamon; stir into the banana mixture.
- Spoon the batter evenly into the prepared pan or pans.
- Bake for 15-20 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean. When you push gently on the top it should spring back if it is done.
4 comments… read them below or add one
Another winner! Made mini muffins for my girls and they gave these a two thumbs up
Used just whole wheat pastry flour, but look forward to experimenting with other flours. I have never baked with Agave nectar, but it worked great!
I’m glad everyone enjoyed them! Thank you Robin.
Hey Vicki,
I have enjoyed looking over your recipies! I actually went and got chia seeds today and am going to sneak them in my kids smoothies:) Quick question on this banana bread, can I use gluten free all purpose flour instead of pastry flour and is there any substitution for the oat bran? I don’t know what teff flour is and I already have quinoa flour. I love the idea of being able to put them in the freezer and they sound like something my kids would love but since I would have to omit more than one thing with the gluten sensitivity I wanted to ask? Hope you are all doing well:)
You are going to LOVE the Chia seeds – my kids ask me to put them in thier juice and smoothies! For the muffins if you can find gluten free oat bran that would work great but if not just use more quinoa flour instead of the oat bran. Teff flour is gluten free and a real powerhouse of nutrition – it is chocolate brown in color and is a great addition to these muffins. Bob’s Red Mill carries many of these flours that I use. I hope the helps, let me know if you have any other questions. Chef Amy