Zutaten für Ww Oat Banana Nut Muffins
- 3 ripe bananas, mashed
- 1/4 cup honey
- Skim Milk
- 1 large egg white
- Vegetable Oil
- Walnuts
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup rolled oats
- Whole Wheat Flour
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Zubereitung von Ww Oat Banana Nut Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
- In a medium bowl, mash 3 ripe bananas with a fork.
- Add 1/4 cup honey, 1 large egg white, 1/4 cup milk, and 1/4 cup vegetable oil to the mashed bananas.
- Whisk until well combined.
- In a separate large bowl, whisk together 1 1/2 cups whole wheat flour, 1 cup rolled oats, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon baking powder, and 1/2 cup chopped walnuts.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fill each muffin cup about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden brown.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Muffins can also be frozen for longer storage.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
70g
Fat
5g
Carbs
15g
