2 oiled or foil-lined muffin tins.
Bake for 20
rease and flour or spray muffin tin with non-stick cooking spray
Combine all dry ingedients.
Mash 1/2 of banana very well in a large bowl.
Combine Applesauce, almond milk, and vanilla extract in with banana.
Add dry ingredients to bowl in four parts (mixing in between).
Mix all ingredients together until combined well.
Heat pan on med and spray with oil.
Pour about 1/6 Batter onto pan and cook until bubbles begin to form.
Flip pancake and cook until golden color appears.
Repeat until all the batter is gone.
Serve with left over half of banana (sliced) and Maple Syrup.
Spray a 12-cup muffin tin with cooking spray.
Combine all
). Grease 18 muffin cups with oil or line cups with paper liners.
quare baking pan or line muffin tins with paper liners.
In
Mix dry muffin mix and wheat bran. Stir in applesauce, milk and banana. Spray muffin tins with Pam and spoon in batter. Bake as directed on muffin mix box. Yield: 1 dozen muffins.
egrees F. Line a muffin tin with paper liners.
Spread the
Preheat oven to 400. Spray muffin tin with oil.
In a medium bowl, combine all wet ingredients. In a large bowl, combine all dry ingredients.
Stir the dates into the dry ingredients. Gently fold in the wet mixture.
Fill the muffin cups. Bake 20-25 minutes (until toothpick inserted comes out clean).
Let sit 5 minute after removing from oven before taking the muffins out of the tins.
In a blender or food processor, mix bananas, milk and cinnamon until very smooth. Pour mixture into a shallow bowl. Heat a nonstick griddle over medium-high heat and brush lightly with oil. Dip bread into banana mixture and cook until lightly browned on both sides.
Rinse and drain spinach or defrost frozen spinach.
Brown onions and garlic in hot oil until golden brown.
Remove onions and garlic with slotted spoon; set aside for garnishing.
Add spinach to oil; cover and cook for 10 minutes on low heat. Garnish with oil and garlic.
Serve with lemon wedges.
Serves 4.
Grease or spray your muffin pan if you are not
ock to make a soft, moist dough (about 7 cups added
Preheat oven to 350 degrees.
Combine all dry ingredients and set aside.
In a separate bowl, combine all wet ingredients.
Slowly mix in the dry mixture until well combined.
Spray your muffin pans with nonstick spray.
Fill each muffin cup 3/4 full and sprinkle with oats.
Bake at 350 for 18-20 minutes, depending on how moist you like your muffins.
end together with a wire whisk.
Mash the overripe banana (more
00 degrees. Line a 12-muffin tray with paper liners. Set aside
Spray a muffin tin with vegetable oil or line with muffin papers.
Preheat the oven
Preheat oven to 400\u00b0F. Grease a 12-cup muffin pan.
Sift flour and sugar into a large bowl. Stir in mashed banana, egg, buttermilk and oil. Distribute between muffin recesses.
To make the crunchy oat topping, blend or process oats until coarsely chopped. Add nutmeg and honey. Sprinkle over muffin batter and bake for 20 mins. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
Preheat the oven to 400\u00b0F. Line 36 mini muffin cups with paper liners
Mix flour and brown sugar in a large bowl. Mix egg, buttermilk, banana and oil in a medium bowl. Add to dry ingredients; stir until well blended. Spoon into prepared muffin cups. Top each with a raspberry.
Bake 15 mins or until a toothpick inserted into center comes out clean. Cool in pan 2 mins. Remove from pan; cool completely on a wire rack.
Coat a 12-cup muffin tin with cooking spray.
Measure 1