The first time I made these Oatmeal banana muffins, I was simply looking to bake a healthy sweet treat for a diabetic friend. 1 bite of sweet, moist, flavor filled goodies and I knew I had a winner. When they tasted even better the next day I knew I needed to write a recipe.
- 3 lg. eggs
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp grated orange peel
- 3 overripe bananas
- 3 oz.vegetable oil or 4 oz. butter
- 3/4 C. sugar
- 1½ C. oat flour
- ¼ C. flour
- 2 tsp baking powder
- 1 tsp cornmeal
Preheat oven to 350°
Combine eggs, sugar, bananas and spices in a large mixing bowl. Use a whisk or a hand mixer to mix until evenly combined. Add butter, baking powder and flour(s) mix to combine. Mix until well blended.
To make a bread pour into a nonstick baking pan and bake for 30 to 40 minutes, until toothpick inserted in center comes out clean. Cool on rack for 30 minutes before cutting.
To make muffins grease 12 muffin tins or line them with paper liners. Fill each cup to ½ inch below rim. bake for 12 - 15 minutes or until until toothpick inserted in center comes out clean.
Substitute whole wheat flour for white flour, to make an even healthier version of this bread It may require a little more water. If more water is needed, add 1 TB at a time.
There is only one difference between this Oatmeal-Banana Muffin recipe and the banana bread recipe published inside my cookbook For this recipe I have substituted oat flour for most of the all-purpose flour in the original recipe. Because I was unsure if the oat flour would hold up to slicing I used 1/4 cup of all-purpose (AP) flour to be safe. Next time I think I’lI try some grated cassava instead. Cassava in all its gluey glory is my favorite flour substitute after all.