Banana Oat Muffins

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As you read this, we are currently in the midst of a global pandemic, most definitely a very odd feeling. In the state of panic, many have decided to purchase large quantities of dry goods, one of those items being flour. This has lead to shortages across Vancouver grocery stores and so this muffin recipe began. I had lots of both rolled and quick oats in my pantry, lots of very ripe bananas and a desire for a recipe packed with goodness. I adapted this to my liking from another recipe, where I removed sugar and flour and replaced it with more bananas, flax meal and oats! I hope you find them as tasty as we did!

  • ⅓ cup melted coconut oil or olive oil

  • 2 eggs

  • 3 mashed ripe bananas

  • ¼ cup milk of choice or water

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ½ teaspoon cinnamon

  • 1 1/2 cups ground quick or rolled oats

  • 1/4 cup ground flax seeds

  • ⅓ cup  rolled oats

  • 1/4 cup hemp hearts

  • 1/4 cup pumpkin seeds, or nuts/dried fruit

Method

Preheat your oven to 350’. Whisk your eggs, add banana and mash. Proceed with all the rest of the ingredients and slowly mix in the flour 1/2 cup at a time. I like to do it this way as I hate dishes (also don’t have a dishwasher) and so this is the easiest way to keep sanity first thing in the am when I make muffins.

Grease, or line a muffin tin with 12 cups. Spoon your cups about 3/4 or right to the top, depending on how big you like your muffins.

Place in the oven for 20-25 minutes.