The first time I made these Banana Oatmeal muffins, I was simply looking to bake a healthy sweet treat for a diabetic. 1 bite of this sweet, moist, flavor-filled goodness and I knew I had a winner. When they tasted even better the next day I knew I needed to write a recipe. To make them I used a 3:1 blend of oat and all purpose flour. There is no need to buy oat flour to make this banana oatmeal muffins recipe at home. Blend oatmeal in a blender or grinder until powdery. Since that first time this recipe has evolved to include oat milk as well. And still the raves continue. The complete recipe is below.
- 1 tsp salt
- 2 tsp Sweet Spice (or ½ tsp each cinnamon, nutmeg, and grated orange peel)
- 1½ C oat flour (ground oatmeal. Leave unground for added texture)
- ½ C flour
- 2½ tsp baking powder
- 3/4 C sugar
- 4 oz butter
- 3 lg. eggs
- 3 overripe bananas
- ½ C oat milk
- Preheat oven to 350°
- Combine dry ingredients in a mixing bowl. Mix well to blend evenly. One at a time mix in butter, eggs, bananas and milk. Use a whisk or mixer to mix until evenly 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 large 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.
Serving: 0g | Calories: 245kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 408mg | Potassium: 191mg | Fiber: 2g | Sugar: 17g | Vitamin A: 437IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Next time I think I’lI try some grated cassava instead. Cassava in all its gluey glory is my favorite flour substitute after all.