Every time I buy bananas I always end up with some that turn ripe too quickly. Don’t get me wrong, I do love my bananas ripe, but the texture becomes a little weird when they are overdone. So what do I do…I use them for shakes and to bake. In this case, I tried some muffins.
This recipe was mainly inspired by a smoothie I love to get at the local Tropicana in Kansas City. I really wanted to make something healthy that didn’t have large amounts of sugar in it. I love sweets, but sugar turns to fat and well fat sticks.
When I was researching, a lot of recipes had either all oats or all flour. I decided to mix the two to see what magic happened. Overall I think these turned out great. They are not banana bread, but they are delicious sweet substitutes for breakfast or as a snack.
Let me know how your muffins turned out!
Banana Oat Muffins
- Prep time: 12 minutes
- Cook time: 20-22 minutes
- Servings: 8 muffins
- 3 ripe bananas
- 1/2 cup unsweetened almond milk
- 1/4 cup honey
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 2 eggs
- 1 1/2 flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cup oats
Preheat oven to 350°F. In a large bowl, take a masher and mash bananas until a smooth. Next add in almond milk, honey, maple syrup, vanilla extract, and eggs. Mix well. Then add flour, baking powder, salt, and oats. Mix all the ingredients until they are all combined into a good consistent batter.
Take a cupcake pan and spray with non-stick cooking spray. Pour about 1/3 cup of batter into each cupcake tin. Once all the batter has been poured, place in oven. Bake for 20-22 minutes or until cooked.
When I baked them in a cupcake tin, they did turn out a bit small when cooled. They were still filling though. If you want larger muffins, I suggest using a muffin tin and cooking for a long time or until cooked completely.
Enjoy for breakfast or as a healthy snack!