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.
Variations: Besides the usual banana bread or muffins, there are countless ways to improvise/ improve this recipe. To make it even healthier, use whole wheat flour instead of white flour. Add other fruits or a couple handfuls of your favorite nuts. Substitute a pint of fresh strawberries or peaches. Let your imagination be your guide. Whether making banana muffins or bread, the riper the bananas are the sweeter and moister your results will be.
Servings: 12
Calories: 245kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
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.