Banana Oat Muffins

<Digimax D53>   Seems I’m on a muffin kick lately! These are based of the last muffins I made and of course, this original, “Hope for Healing” recipe. I got the idea after trying them (see my last post) and decided to try it today. The result was wonderful! 🙂 I did add the spices this time and I think it helped…but then I missed having the banana flavor stand out. So, I might forgo the spices or put less—especially of the ginger if doing it for myself next time. Another idea I had was to use peanuts in place of the almonds to give it a slight peanut butter and banana flavor. Also, I want to add vanilla next time. 🙂 Anyway, don’t let me discourage you from trying them…I’m just throwing some more ideas out there. 🙂

I’m trying something new today: For those of you who are gluten-free, dairy-free, sugar-free, etc read on.  For those of you who aren’t, scroll down until you reach the last picture of the muffin (the standard version.)

Banana Oat Muffins (Allergy-Friendly Version)

<Digimax D53>

Ingredients:

  • 2 cups mashed, ripe bananas (about 5-6 bananas)
  • 1 cup of finely ground almonds (in a coffee grinder or food processor) That’s what I did. Or use almond flour.
  • 3/4 cup of sweet sorghum flour
  • 1 cup of gluten-free oat flour (gluten-free oats ground in a coffee grinder or food processor)
  • 1 cup of gluten-free oats
  • 1/2 cup of tapioca flour or arrowroot powder (that’s what I used this time)
  • 1/2 c. honey or agave
  • 1/4 cup melted earth balance
  • 1/4 cup of coconut oil or palm oil shortening not melted I used palm oil shortening
  • 1/2 ts. of sea salt
  • 1 ts of baking powder
  • 1 ts of baking soda
  • 1 ts of ground cinnamon
  • 1 ts. of ground nutmeg
  • 1 ts of ground ginger

Directions:

“Mix all of the dry ingredients together in a large mixing bowl. Use a pastry cutter or a fork to mix in the shortening/coconut oil and melted earth balance. Then add in the honey and stir. Next, add the bananas. Let it sit a minute to allow the flour to absorb some of the moisture. Mix well together and pour into muffin cups about 3/4 full. Bake at for about 20-30 minutes in a 400 degree oven. Mine took a little longer because I wasn’t quite as precise as I should’ve been in my liquid and dry measuring so I had a slightly more wet batter. Make sure to check if the middle of the muffins are cooked with a toothpick and then let cool for about 10 minutes before you try and eat. You can leave them on the counter for a few days…they last well. 🙂 They came out delicious! :) I came out with slightly less than 18, but it will just depend on how much batter you put in each muffin cup. 🙂 Enjoy!

<Digimax D53>

Banana Oat Muffins (Standard Recipe)

Ingredients:

  • 2 cups mashed, ripe bananas (about 5-6 bananas)
  • 1 cup of finely ground almonds (in a coffee grinder or food processor)  Or, you can sub another cup of flour or your can grind any other nut.
  • 1-1/4 c. flour (I would suggest whole wheat for the health benefits, but you can use white)
  • 1 cup of oat flour (it’s simply oats ground in a coffee grinder or food processor…or you can try adding another cup of oats or another cup of flour or even do half of both totaling 1 cup.)
  • 1 cup of oats
  • 1 c. sugar or 1/2 c. honey
  • 1/4 cup melted butter or oil
  • 1/4 cup shortening
  • 1/2 tsp. salt
  • 1 tsp. of baking powder
  • 1 tsp. of baking soda
  • 1 tsp. of ground cinnamon
  • 1 tsp. of ground nutmeg
  • 1 tsp. of ground ginger

Directions:

Mix all of the dry ingredients together in a large mixing bowl. Use a pastry cutter or a fork to mix in the shortening and melted butter. Then add in the honey or sugar and stir. Next, add the bananas. Let it sit a minute to allow the flour to absorb some of the moisture. Mix well together and pour into muffin cups about 3/4 full. Bake at for about 20-30 minutes in a 400 degree oven. Mine took a little longer because I wasn’t quite as precise as I should’ve been in my liquid and dry measuring so I had a slightly more wet batter. Make sure to check if the middle of the muffins are cooked with a toothpick and then let cool for about 10 minutes before you try and eat. You can leave them on the counter for a few days…they last well. 🙂 They came out delicious! :) I came out with slightly less than 18, but it will just depend on how much batter you put in each muffin cup. 🙂 Enjoy!

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4 Comments

  1. The gluten free banana oat muffins look delightful!!

    So appetizing too!

    Many greetings from a fellow foodie fan from Brussels, Belgium!

  2. tastyeatsathome

    Oh, how yum! I especially love your peanut idea. Thanks for linking to gf holiday.

Trackbacks

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