Oaty Banana Muffins


I am always constantly looking for good banana muffin and banana bread recipes as we always have over ripe bananas in the house. This so far has been my favourite banana muffin recipe. 

Here are a couple of handy hints when making this recipe:

*Grind down the rolled oats in a food processor for a finer consistency. I place the oats in my food processor and pulse it to make it more like a powder consistency before I add it to the mixture.  This produces a muffin that is less like an oatmeal muffin, and more like a moist banana muffin. 

*When using wheat flour, it is important to not over-mix your batter.  Over mixing results in dense, thick dough.

Ingredients:

3 medium ripe bananas
2 eggs
1 cup rolled oats
1 cup wheat flour (I use wholemeal spelt flour) 
1/2 cup raw honey (maple syrup or rice malt syrup)
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pure vanilla extract

Method

1. Preheat oven to 165℃.

2. Mash the bananas in a large mixing bowl  until lumps disappear.  Then add eggs, one at a time and mix well. Add honey and mix until combined.

3. In a separate bowl, combine flour, oats, salt, baking soda, and cinnamon.

4. Using an electric beater on low speed, add dry mixture a little at a time to the banana mixture.  Once incorporated, add vanilla and mix just until combined.

5. Place muffin liners in a 12 tin muffin tray and spray each liner with olive oil spray (this stops them from sticking to the liners) – fill each muffin cup 2/3rd’s full.

6. Bake at 165℃  for approximately 15-20 minutes.

6. Cool for a few minutes, then remove to finish cooling on a cooling rack.

Enjoy x 


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