Banana Bread Muffins, Bisquick
Banana Bread Muffins, Bisquick might be a good recipe to expand your breakfast recipe box. Watching your
Details
- Cool Time: Cool 15 minutes
- Cook Time: 45 minutes
- Oven Temp: Bake 350 F
Equipment
- Mixing Bowl
- Loaf Pan
- Mixer
Ingredients
- 3 tablespoons Chia Seeds
- 175 grams Bananas
- 68 grams Grapeseed Oil
- 95 grams Maple Syrup
- 75 grams Coconut Sugar
- 212 grams Pumpkin puree
- 1/4 teaspoon Vanilla Extract
- 157 grams Oat Flour
- 155 grams Almond Flour
- 50 grams Chopped Walnuts
- 1/4 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 3.5 tablespoons Non Dairy Milk
Instructions
Preheat your oven to 350°F (175°C).
1 loaf pan, sprayed and lined with parchment paper.
In a large bowl, combine the mashed bananas, melted coconut oil or vegetable oil, maple syrup or agave nectar, non-dairy milk, and vanilla extract. Mix well.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as it can result in a dense bread.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake at 350 degrees for 40-50 minutes, or until cake tester comes out clean.
Remove the bread from the oven, let cool in the pan 10-15 minutes. Transfer to wire rack to cool completely before slicing.
Banana Bread
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