Start your day off with these healthy white whole wheat banana muffins made with white whole wheat flour, allulose, and avocado oil and topped with a sticky mix of walnuts, cinnamon, honey, and a touch of vanilla extract. Make these ahead of time for a quick and easy breakfast.
Spoon the batter into the prepared muffin tin (the cups will be full) and sprinkle evenly with the sticky nut topping. Bake the muffins until the tops are golden and domed, 25 to 28 minutes. Let the banana muffins cool in the pan for 5 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving. Enjoy!
ອ່ືນ
ວິທີການເກັບຮັກສາແລະເຮັດຄວາມຮ້ອນໃຫມ່ເພື່ອເກັບ: ປ່ອຍໃຫ້ພວກມັນເຢັນຢ່າງສົມບູນ, ຫຼັງຈາກນັ້ນເອົາໃສ່ໃນຖັງທີ່ມີອາກາດແຫນ້ນຫຼືຖົງທີ່ປະທັບຕາ. ພວກມັນສາມາດຖືກເກັບໄວ້ໃນອຸນຫະພູມຫ້ອງສໍາລັບ 2 ຫາ 3 ມື້ຫຼືຕູ້ເຢັນເຖິງ 1 ອາທິດ. ເພື່ອໃຫ້ຮ້ອນຄືນໃ່: Microwave a single muffin for 15 to 20 seconds or warm multiple muffins in the oven at 350°F (176.67°C) for about 10 minutes. Enjoy the reheated muffins while they are warm and flavorful.ລ່ວງ ໜ້າWhole Wheat Banana muffins can be made a day ahead—store in an airtight container, layered with baking parchment. Reheat in a warm oven for 5-8 minutes. Will keep for 2 days in an airtight container in a cool place or 1 week in the refrigerator. ວິທີການແຊ່ແຂງTo freeze Whole Wheat Banana Muffins, cool them in an airtight container or bag in the freezer for up to 2-3 months. Thaw at room temperature or reheat when ready to eat.