Good 4 U Muffins
Start your day on a wholesome note with these "Good 4 U Muffins," a nutrient-packed breakfast or snack option that’s as delicious as it is nourishing. Made with hearty whole wheat flour and rolled oats, these muffins are naturally sweetened with ripe banana and a touch of honey or maple syrup, making them a healthier alternative to sugar-laden baked goods. The recipe comes together effortlessly with pantry staples, and optional add-ins like fresh blueberries or crunchy walnuts offer a customizable twist. With only 15 minutes of prep time and a quick bake in the oven, these moist, cinnamon-kissed muffins are perfect for meal prepping—or enjoying fresh out of the oven. Plus, they’re freezer-friendly, ensuring you always have a wholesome treat on hand. Whether you're fueling a busy morning or indulging in an afternoon pick-me-up, these muffins are your guilt-free go-to!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 1 cup Mashed ripe banana
- 0.5 cups Unsweetened applesauce
- 0.25 cups Honey or maple syrup
- 2 Eggs
- 1 teaspoon Vanilla extract
- 0.5 cups Chopped walnuts or pecans (optional)
- 0.5 cups Fresh or frozen blueberries (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate medium bowl, mash the ripe banana well. Add the unsweetened applesauce, honey or maple syrup, eggs, and vanilla extract. Whisk until the wet ingredients are fully combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together using a rubber spatula or wooden spoon until just combined. Be careful not to overmix.
If desired, fold in the chopped nuts or blueberries into the batter. Distribute them evenly throughout.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 4 days at room temperature or up to a week in the refrigerator. These muffins also freeze well for up to 3 months.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2054 mg | 89% | |
| Total Carbohydrate | 303.4 g | 110% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 102.7 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 232 mg | 18% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2354 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
