Ever since I made those “best ever” oatmeal raisin cookies, my stand mixer has been hanging out on the kitchen counter, waiting to be put to work. Saturday mornings are generally good for such things, so I recently made these banana oat muffins. I had three over ripe bananas staring at me from the fruit bowl, and I wanted to do something other than banana bread or banana “ice cream”, my usual go-tos.
These muffins are flour-less and are pretty healthy– it’s like eating a bowl of oatmeal in a convenient muffin form. The recipe lends itself to an endless option of mix-ins. Chia seeds are a great way to add some extra protein and fiber, and the vanilla and cinnamon give the muffins a bit more flavor. Chocolate chips or raisins would be another delicious addition, but I decided to pass this time.
I ate these warm out of the oven, topped with a little homemade apple butter. The added sweetness was the perfect touch. So good!
2.5 cups old fashioned oats, ground in a food processor*
1 cup plain greek yogurt
1/4-1/2 cup honey or sugar
1.5 tsp baking powder
1/2 tsp baking soda
2-3 ripe bananas
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 tablespoon chia seeds
1/4-1/2 cup chopped nuts or chocolate chips
Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners. Place all of the ingredients, including bananas in a bowl* and hand mix or use an electric mixer until batter is smooth. Stir in any optional mix-ins listed above. Divide batter among cupcake liners, and bake for 15-20 minutes, or until toothpick comes out clean. Let cool slightly before serving.
Or you can use a food processor to mix all of the ingredients, adding the whole oats a cup at a time until smooth.