Oatmeal Banana Muffins Recipe

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.

 

Maybe it was the oatmeal. Maybe the overripe bananas had something to do with them being so sweet and tasty. Either way I had to talk myself out of eating a third one before they cooled.
ripe bananas and egg mixture, making banana bread
Over the years my flour substitution has been mostly limited to whole wheat flour. The decision to try oat flour and this specific recipe came from the need to find a suitable substitute for aging parents whose love of cakes and confections sometimes outweigh common sense.
Strawberry-Banana Bread
~Strawberry-Banana Bread~ 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 more moist your results will be.

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Oatmeal Banana Muffin

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.

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