Three Ingredient Muffins Recipes
HEALTHY BANANA OAT MUFFINS RECIPE
A healthy breakfast alternative, snack idea, lunch box addition and on-the-go treat. These easy 3 ingredient banana oat muffins are vegan and made with no flour and no sugar. If you're looking for healthy snacks for kids, these are a hit!
Provided by Lilly
Categories Snack
Number Of Ingredients 4
Steps:
- Preheat your oven to 350 degrees and generously grease a mini muffin pan.
- In a large bowl, mix together the smashed banana, oats and vanilla.
- Add in the mix-ins of your choice; stir to combine.
- Spoon the mixture into your muffin pan, filling them up close to the top.
- Bake for 15-18 minutes and allow to cool for 5 minutes.
- Store any leftovers in the fridge for up to 5 days.
BEST EVER MUFFINS
Start with this basic recipe, and add one of several different ingredients for a variety of different muffins.
Provided by Lori
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
- Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
- Bake for 25 minutes, or until golden.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 29.7 g, Cholesterol 17.1 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 233.4 mg, Sugar 13.5 g
THREE INGREDIENT MUFFINS
A dense, moist baked oatmeal muffin that is naturally sweetened with ripe banana.
Provided by Amy Desrosiers
Categories Breakfast
Time 20m
Number Of Ingredients 3
Steps:
- Preheat your oven to 350° F. Spray a 6-count muffin tin with nonstick spray; set aside.
- Using a food processor, blend your oats, peeled bananas, and milk. You will want the oats to be ground up, but not like dust- leave some texture.
- Bake for 15-16 minutes, and allow these babies to cool. They will look a little rough, and they do not rise!
- Eat warm, or freeze. These taste the best when consumed the same day.
Nutrition Facts : ServingSize 1 muffin, Calories 156 kcal, Carbohydrate 32 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Sodium 9 mg, Fiber 4 g, Sugar 7 g
3-INGREDIENT SOUR CREAM MUFFINS
Steps:
- Preheat oven to 350° F. Line 9 standard-size muffin cups with paper liners; fill any empty muffin cups in the pan with water. Set aside.
- In a large bowl, combine the self-rising flour, melted butter and sour cream. Stir just until a thick dough comes together; do not over-mix.
- Spoon the batter into the prepared muffin cups, filling each cup to the top.
- Bake for 25-28 minutes, or until the tops are golden brown.
- Brush the warm muffins with 1 tablespoon of melted butter. Let cool for a few minutes in the pan, and then serve warm or transfer to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 muffin, Calories 239 kcal, Carbohydrate 21 g, Protein 4 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 40 mg, Sodium 111 mg, Fiber 1 g, Sugar 1 g
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