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One Bowl Banana Nut Muffins (wheat or gf)
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Prep Time:
15
minutes
mins
Cook Time:
25
minutes
mins
12
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:
245
kcal
|
Carbohydrates:
29
g
|
Protein:
8
g
|
Fat:
12
g
|
Saturated Fat:
2
g
|
Cholesterol:
28
mg
|
Sodium:
162
mg
|
Potassium:
301
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
913
IU
|
Vitamin C:
3
mg
|
Calcium:
42
mg
|
Iron:
1
mg
Servings:
12
Calories:
245
kcal
Author:
Jessica Penner