These are my favorite go to oatmeal banana muffins. The base for these banana muffins is just 4 ingredients! No oil no flour makes them a healthier version, only 160 calories each! Its basically a bowl of oatmeal in a muffin form very enjoyable with coffee or tea for breakfast. They come out super moist and satisfying. Just a few simple pantry items for a quick healthy morning breakfast (my toddler even eats) or for a healthier sweets fix. You can customize these to the ingredients at hand. Try them with pumpkin for fall, mix different nut and dried fruit combinations, try even fresh blueberries or at a dollop of almond butter, cocoa spread or peanut butter on top before baking for a more decadent approach.
I love baking and have some other recipes to share that are less forgiving like (Nicole famous cherry cobbler) but have a new passion to find healthier remedies for my baking adventures.
1. 2-3 very ripe bananas
2. 2 cups old fashioned oats
3. 2 eggs
4. 3/4 cup almond milk (your choice of milk)
2 tsp baking powder
1/3 cup honey (coconut sugar I’ve tried also)
1 tsp vanilla extract
2 tsp all spice
2 tsp cinnamon
Add ins from my pantry: 3/4 cup chopped walnuts, 2 tsp chia seeds, 2 Tbls sunflower seeds, 1/3 cup raisins (for topping). Tip: spray coconut oil lightly in muffin cups or the pan it will be a cleaner peel.
Preheat oven to 375. Place oats onto baking sheet and spread out, toast in oven for 4-6 min until lightly brown (I really recommend this extra step to get the most flavor from the oats).Mash banana until no lumps appear, add beaten eggs, milk, vanilla and mix together. Remove toasted oats, place 1.5 cups into food processor and pulse until finely ground save the half cup. Add oat flour and dry ingredients and combine together including the reserved whole oats (except 2 Tbls). Lower oven temp to 325. Allow the mixture to sit for 10 min for oats to soak in wet ingredients. Add the add ins to the mixture leaving some for the topping.️Scoop with ice cream scoop into cup cake cups, a little over half full, sprinkle rest of topping on top. Bake for 20 min or until toothpicks clean & Ta–da! Let cool, place in a pretty glass stand and watch them disappear!