These fantastic mini hamburgers taste exactly like the real thing. Those who have tried them adore them and beg for the recipe. Also beloved by my family!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 24 mini muffins |
Ingredients
- cooking spray
- 3 tablespoons water
- 1 tablespoon flaxseed meal
- 1 cup whole wheat flour
- 1 cup finely ground steel-cut oats
- ½ cup brown sugar
- ½ teaspoon salt
- 3 ripe bananas, mashed
- ¼ cup honey
- ¼ cup nonfat plain Greek yogurt
- 1 egg, lightly whisked
- 3 tablespoons applesauce
- 3 tablespoons coconut oil
- 1 ½ teaspoons vanilla extract
- ½ cup chocolate chips (Optional)
- ½ cup ground walnuts (Optional)
- 1 tablespoon cinnamon sugar, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lower third of the oven. Spray a mini muffin pan with cooking spray.
- Combine water and flaxseed meal in a bowl and let sit 5 minutes.
- Meanwhile, whisk flour, oats, brown sugar, and salt together in a bowl and set aside.
- Mix thickened flaxseed, bananas, honey, yogurt, egg, applesauce, coconut oil, and vanilla extract together in a bowl. Stir flour mixture into the banana mixture. Fold in chocolate chips and walnuts.
- Use an ice cream scooper to scoop batter into the prepared muffin tin. Sprinkle cinnamon sugar on top.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean but without overbaking, about 18 minutes.
- Let muffins cool in the pan for 5 minutes. Transfer to a wire rack to cool completely. Freeze if desired.
- Feel free to substitute canola oil for coconut oil if you prefer. Feel free to substitute agave for honey. Try rock sugar instead of cinnamon-sugar on top, if desired.
- If you use frozen bananas, thaw in the refrigerator overnight and dump everything in the bowl to mash together.
- Coconut oil is solid below 76 degrees F. If the other ingredients are cold, you may have hardening of the coconut oil until it all comes to room temperature.
- Bake about 25 minutes for larger muffins and 45 to 55 minutes for a loaf.
Nutrition Facts
| Calories | 139 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 55 mg |
| Sugars | 12 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been craving muffins lately and wanted a somewhat healthy recipe so when I saw these I decided to give them a try. They are super yummy. I followed the recipe exactly and decided to make 12 large muffins. I added walnuts and am so glad I did. They were done in 26 minutes. They are a bit dense as you might expect but the taste is divine . I will be making these time and time again. And its always nice to have something to do with those bananas that are getting too ripe.