The sight of fully ripe bananas calls for baked banana goodness. So, I had to oblige when I saw a bunch of bananas in their full glory on the kitchen counter. This time, however, I wanted to try something different than banana bread. As heart-warming as a loaf of banana bread is, sometimes I am too lazy to slice it and then individually wrap each slice in cling wrap for breakfast on the go. Muffins, on the other hand, are easy-peasy for this lazy girl–especially if they require just one-bowl.
I used this recipe with a few tweaks of my own like switching to coconut oil and reducing the honey content. It turned out pretty darn good–the muffins were dense, hearty, and sufficiently sweet and moist from the honey and mashed bananas.
- Wholewheat flour (2 cups)
- Oats (1/4 cup)
- Baking soda (1 tsp)
- Cinnamon (1/2 tsp)
- Sea salt (1/2 tsp)
- Mashed bananas (3)
- Eggs (2)
- Organic honey (1/3 cup)
- Cocount oil, melted (1/3 cup)
- Fat-free milk (1/4 cup)
- Vanilla extract (1 tsp)
- Preheat oven to 350F/180C. Grease a muffin tin with coconut oil or line with liners.
- In a large bowl, mix the mashed bananas, eggs, honey, coconut oil, milk, and vanilla extract.
- Add flour, oats, baking soda, cinnamon, and salt to the bowl. Give it a good mix, but don’t over-mix. You could fold in chocolate chips, dried fruit, or nuts if your heart desires.
- Divide the batter into 12 muffin moulds. You could sprinkle oats, cinnamon, and/or sugar on top if you want to be extra like yours truly.
- Bake muffins for 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.