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.
- 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 It may require a little more water. If more water is needed, add 1 TB at a time.
Next time I think I’lI try some grated cassava instead. Cassava in all its gluey glory is my favorite flour substitute after all.