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Banana Oat Muffins
- 2 cups rolled or quick oats
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- 3 medium very ripe bananas mashed
- 2 large eggs
- 1 teaspoon vanilla or almond extract
- ½ cup milk
- Preheat oven to 350 °F.
- Blend oatmeal in a food processor or blender until it becomes a fine powder.
- Combine processed oatmeal, baking powder, salt, cinnamon and allspice in a small bowl and set aside.
- Mix together bananas, eggs, and vanilla until well combined.
- Alternately add oatmeal mixture and milk to banana mixture, stirring to combine between additions.
- Spray a muffin tin with cooking spray or line with paper muffin cups. Fill each section ¾ full.
- Bake for 12-15 minutes, until a toothpick inserted in the center comes out cleanly (may have a bit of banana on it but should not have any liquidy dough).
Obligatory Fictional Backstory
It happened again.
Remember my neighbor I talked about in my banana bread post? The one who had a pet rabbit named Buster who loved bananas? And how I got a shipment of 500 bananas and assumed they were for Buster…well I’ll let you read that story if you’re interested, rather than retell it here.
My neighbor got a new rabbit and named it Stew. And then he moved, and took Stew with him. And he forgot to leave a forwarding address with the banana company. Guess who got another shipment?
While my banana bread recipe is fairly low in sugar compared to other available recipes, the sugar adds up when you make 125 loaves of it. I decided I needed to develop a banana oat muffin recipe that was completely sugar free in an attempt to cut the calories. While I was at it I decided to make it gluten free as well.
What resulted were these amazing, lightly sweet banana oat muffins – they don’t rise quite as high as my banana bread but the texture is still light. I hope you enjoy them!
When my first son was born, I was convinced that sugar would never pass his lips. We would be a healthy family who ate only whole, unprocessed foods that I made at home myself. And for the most part, I did! His first taste of sugar was for his first birthday, when I made him a cupcake completely from scratch (with less sugar than the recipe called for).
Fast forward to kid #3.
I’m pretty sure one of his brothers gave him ice cream when he was like 7 months old. I buy bread in the plastic package with a colored twist tie from the store in larger quantities than I care to admit (at least it’s whole wheat, right?). They eat hot dogs and chicken nuggets (sometimes I make the nuggets from scratch with my Not Fried Chicken recipe, but often they’re frozen and dinosaur shaped).
All that to say…this is the reason I call myself half a hippie. I try. I do make a lot of things from scratch, as evidenced by the recipes you’ll find on the blog. But we also end up eating fast food sometimes. In everything, balance.
Side note, kid #1, you know the one who never had sugar? He tried these banana oat muffins before I added the butter and honey and said “Mom, next time please use a little bit of sugar in them.”