One Bowl Banana Nut Muffins (wheat or gf)
Wholesome one-bowl banana nut muffins loaded with shredded carrot, Greek yogurt, and ground pecans and walnuts for a moist and flavourful muffin with 8 grams of protein and 4 grams of fibre. Available in both whole wheat and gluten-free versions.
Ingredients
- 3 bananas
- 1 carrot finely grated
- ½ cup plain Greek Yogurt
- 2 eggs
- ¼ cup canola oil
- ¼ cup packed brown sugar
- 1 tbsp pure vanilla
- 1 tsp baking soda
- ¼ tsp salt
- 2 cups whole wheat flour or gluten free flour
- 1 cup ground nuts I used pecans and walnuts
Instructions
- Preheat oven to 375 F
- In a large mixing bowl, mash the bananas with a fork. Then add the carrots, yogurt, eggs, oil, brown sugar, and vanilla. Stir until well combined.
- Stir in the baking soda and salt.
- Add the flour and nuts. Don’t overmix! Fold together until the dry ingredients are just moistened.
- Spoon into a greased muffin tin. I like to use a spring loaded scoop.
- Bake the whole wheat version for 15 minutes and the gluten-free version for 25 minutes (or until a toothpick inserted in the middle comes out clean).
- Run a knife along the outer perimeter of the muffins to loosen. Pop onto a cooling rack.
Nutrition
Calories: 245kcal | Carbohydrates: 29g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 162mg | Potassium: 301mg | Fiber: 4g | Sugar: 9g | Vitamin A: 913IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg
Servings: 12
Calories: 245kcal
