Thursday, February 23

Banana oat muffins

Today it's National Banana Bread Day.  I could tell you that I had this post planned out on purpose, but I'm totally not a liar.  We'll call it kismet instead.

Tara finished the Pumpkin Cranberry muffins from last week and I wanted to make another healthy muffin.   I wanted to try something a little different and since we had bananas on the counter that were getting past their prime, banana bread muffins were a no-brainer.

I've recently discovered how wonderful bananas and cloves are together.  There's only a touch of it, so you don't actually taste it (as in, it doesn't taste like Christmas).  Feel free to up the amount if you want the flavor a bit more aggressive or present.  Don't skimp on the cloves if you have some. Also, you can add cinnamon, nutmeg, or ground ginger if you'd like, but I found just the pinch of cloves and touch of vanilla were more than enough of an accent to the banana flavor.

These muffins are surprisingly light and tender.  I think it's because of the 2 eggs (the original recipe only had 1).  They're also very buttery, which is odd because there is no butter, whatsoever.  I've had this happen before with other banana breads, but I'm still curious about it.  Has anyone else noticed buttery banana bread when there was no butter?

Banana Oat Muffins
Adapted from allrecipes

Yield 14 muffins


  • 1 1/2 cups whole wheat pastry flour (or all-purpose, whole wheat)
  • 1 cup rolled oats
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8+ teaspoon (generous pinch) cloves
  • 2 eggs
  • 3/4 cup milk
  • 1/3 cup coconut oil (or other non-flavored oil like grapeseed)
  • 1/2 teaspoon vanilla extract
  • Heaping 1 cup mashed bananas (about 4 medium bananas)
  • 1/2 - 2/3 cup chopped pecans or walnuts (optional, but highly recommended)


Preheat oven to 400.  Grease muffin cups or line with liners.

Combine flour, oats, sugar, baking powder, soda, salt, and cloves.

In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Pour the flour mixture into the banana mixture and stir a few times, until most of the powder is mixed. Fold in your nuts, if using, until everything is just combined.

Bake at 400 degrees F (205 degrees C) for 15 to 18 minutes.  Let cool in the muffin pan (although, I dare you not to be seduced by the amazing smell and eat one while warm).  Use a butter knife around each muffin to remove, if needed.

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