Three Ingredient Muffins Food

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THREE INGREDIENT MUFFINS



Three Ingredient Muffins image

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

3 medium bananas (ripe, small. If using larger, use 2. )
2 cups old fashioned oats
¼ cup milk (*can use any milk you prefer* )

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

BASIC MUFFINS



Basic Muffins image

What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly since the ingredients are only lightly mixed, not beaten smooth.

Provided by Marion Cunningham

Categories     Bread     Milk/Cream     Egg     Breakfast     Brunch     Bake     Quick & Easy     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 7

2 cups white flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg, slightly beaten
1 cup milk
1/4 cup melted butter

Steps:

  • Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.
  • Blueberry Muffins.
  • Use 1/2 cup sugar. Reserve 1/4 cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last.
  • Pecan Muffins.
  • Use 1/4 cup sugar. Add 1/2 cup chopped pecans to the batter. After filling the cups, sprinkle with sugar, cinnamon, and more chopped nuts.
  • Whole-Wheat Muffins.
  • Use 3/4 cup whole-wheat flour and 1 cup white flour.
  • Date or Raisin Muffins.
  • Add 1/2 cup chopped pitted dates or 1/3 cup raisins to the batter.
  • Bacon Muffins.
  • Add 3 strips bacon, fried crisp and crumbled, to the batter.

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