Oat Banana Muffins

Bananas are always turning brown too soon in my kitchen and at my Nanny Family’s house. I found this yummy oat muffin recipe at the hungry hobby web site to use some over ripe bananas for the children I care for and I to enjoy. The kids love baking and eating the muffins they helped make for breakfast and snacks.

You Will Need:

3 cups rolled oats or 2 1/3 cups oat flour
3 large bananas
1/4 cup Unsweetened Almond Milk
1/3 cup maple syrup
2 eggs
2 teaspoons cinnamon
⅛ teaspoon salt
¾ teaspoon baking soda
1 teaspoon baking powder

What to Do: 

1. Preheat oven to 350F.

2. Using a food processor grind 3 cups of old fashioned rolled oats into fine oat flour. You want 2 1/4 cups of oat flour so if you end up short, grind more oats into flour.  You want to grind so that your oat flour is very fine.  (or you can purchase fine oat flour.)

3. In a large bowl, mash bananas with a fork. Then, whisk together maple syrup, eggs, mashed bananas, and unsweetened vanilla almond milk.

4. Add cinnamon, salt, baking soda, and baking powder to oat flour. Mix to combine evenly.

6. Next, add the wet mixture to the flour mixture and mix until totally combined. The batter will be a little sticky, that’s okay.

6. Let the mixture sit for five minutes.

7. Spray with cooking spray or line a muffin tin and fill each muffin hole ⅔ way full. (I sprinkled a few oats on top of muffins to look pretty).

8. Bake for 15-18 minutes until an inserted toothpick comes out clean.

9. Let cool COMPLETELY. Ideally, let cool for a few hours on the counter, then let cool completely in the fridge overnight.

References:

Recipe from hungry hobby
Photo by Stephanie Felzenberg 
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