Perfect for the new year, these banana oat muffins get a little extra seasonal burst with the addition of pomegranate seeds. The combination makes for a soft and tasty muffin that proves that baked treats don’t need to be high in calories or fat. Just a few simple substitutions make these a delicious and healthful way to start your day.
Bananas are often considered a “super food” because of the many health benefits that come along with eating them. Rich in Vitamin A, iron, potassium, and other vitamins and minerals, bananas are a wonderful source of natural energy. Here, banana is combined with pomegranate seeds for even more nutritional value. The winter fruit is low in calories and high in fiber, antioxidants, and Vitamin C and Vitamin K.
Instead of using flour, this recipe uses oats that have been ground to a flour-like consistency. This makes for a great recipe for those with a gluten sensitivity, but it also adds plenty of fiber and minerals that are beneficial even if you don’t have any issues with wheat flour. With the use of Greek yogurt, these muffins come out extra soft and moist without adding any fat like traditional recipes that use butter or oil. And because of the natural sugars found in bananas and pomegranate, these muffins don’t require a lot of additional sugar. A combination of sugar and honey is used for just a bit of extra sweetness.
Eat your baked goods without the guilt. Make a batch of these muffins at the beginning of the week, and you’ll have a healthy on-the-go breakfast for the entire week. Simply refrigerate in an air-tight container until ready to serve. Eat at room temperature or heat in the toaster. Easy, delicious and good for you, too.
- 2-1/2 cup old-fashioned oats
- 1 extra ripe banana, cut in quarters for easier mixing
- 2 eggs
- 1/3 cup granulated sugar
- 1 Tablespoon honey
- 3/4 cup Greek non-fat plain yogurt
- 1-1/2 teaspoons vanilla extract
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup pomegranate seeds
- 1 Tablespoon unsalted butter, melted
- 1 Tablespoon brown sugar
- 1 Tablespoon old-fashioned oats
- Preheat oven to 325 degrees.
- Lightly grease a 12-cup muffin tin with spray or butter.
- Using a food processor, grind oats until fine. They should have the consistency of flour.
- Add all other ingredients except pomegranate, and pulse until the batter has a smooth consistency.
- Gently fold in pomegranate seeds.
- Distribute batter evenly in the muffin tin.
- To make the streusel, simply stir together ingredients in a small bowl. Drizzle on the top of each muffin.
- Bake 15-20 minutes, or until the tops are lightly browned and gently bounce back when touched. These muffins are meant to be soft, so don’t wait for them to get too firm.
Nutritional information: 143 calories, 3 grams of fat, 5 grams of protein, 2 grams of fiber, 5 grams of iron.
Ingredient tip: Over-ripe bananas are best for baking because they are the sweetest. If your bananas start to turn soft or get brown spots, simply remove the peels and freeze in freezer-safe bags until you’re ready to bake.
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