These are my go to muffin! Not only are they easy, but they allow me to use up my soggy old rotten bananas that seem to accumulate. I prefer the green banana, so green, it actually makes your teeth feel funny, that`s how I like them. Once there is even one brown spot on it, no thanks, I don`t want it!
I mix the dry ingredients in my food processor and the wet in a medium size bowl. So quick I can get a batch in the oven and have them ready for school lunches in the morning. Sometimes I will put chocolate chips in them, but the bag of chocolate chips is usually empty because my youngest likes to eat them all.
Banana Oat Muffins
•160ml (2/3 c) brown sugar – you could reduce the sugar to 1/2c if you prefer
•250ml (1c) rolled oats or oatmeal, processed to make fine crumbs
•180ml (3/4c) whole wheat flour (for a wheat-free version, see cooks notes)
•10ml (2t) baking powder
•2.5 ml (1/2t) bicarbonate of soda
•2.5ml (1/2t) salt
•250ml (1c) mashed bananas – usually 3 bananas
•60ml (1/4c) olive oil
•125ml (1/2c) chopped walnuts or chocolate chips
1. Process the oatmeal in the food processor till resembles flour add the remaining dry ingredients and whiz till combined.
2. In a separate bowl, mash the bananas add the eggs and oil and mix well.
3. Add the dry ingredients to the wet and mix together till just combined – do not over stir.
4. Spoon the mixture into a greased 12-cup muffin tray.
5. Bake at 180ºC (350ºF) for 20 to 25 minutes or until golden brown and cooked
•If you would like to use even less oats, you can use 1/2c whole wheat flour, 1c rolled oats or oatmeal and 1/4c oat bran. I left the oats whole and the muffins were equally delicious.
•For a wheat-free muffin, leave out the whole wheat flour and process 1 1/4c oats to form fine crumbs, then add 1/2c oat bran…then continue to follow the banana oatmeal muffin recipe as usual.
***this is not my recipe but I cannot for the life of me remember where I got it but just know it is a great one to try.