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 1 part all-purpose and 3 parts oat flour (oatmeal ground in the blender) Since that first time this recipe has evolved to include oat milk as well. And still, the approving raves continue. The complete recipe is below.
Banana- Oatmeal Muffins Recipe
- 3 lg. eggs
- 1 tsp salt
- 2 tsp Sweet Spice (or 1 tsp each cinnamon, nutmeg, and grated orange peel)
- 3 overripe bananas
- 3 oz vegetable oil or 4 oz butter
- 3/4 C. sugar
- 1½ C. oat flour (ground oatmeal. Leave unground for added texture)
- ½ C. flour
- 2½ tsp baking powder
- ½ C oat milk
- 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.
Next time I think I’lI try some grated cassava instead. Cassava in all its gluey glory is my favorite flour substitute after all.