Our family is crazy about bananas. Our fruit bowl is usually overflowing with them! We eat them as a snack, in pancakes, in sandwiches, in cereal, put them in our smoothies, use them to make nice cream…you get the picture. We buy several bunches of bananas each time we go to the grocery store, but I’m really particular about my bananas. I will dig through the boxes under the banana table looking for the greenest bunch of bananas that can be found. I know, I’m a crazy woman!
But you see, I just can’t eat bananas past the point of greenish-yellow. Maaaaybe if it has turned yellow with streaks of green, but it CANNOT have any spots on it whatsoever! No, once they’ve gained spots they’re shunned by the kids and I, aka the banana snobs, and no longer suitable for regular consumption. They’re automatically “reduced” to cooking, baking, slash smoothie making bananas, which is totally fine by me!
It gives me the perfect excuse to make yummy treats like this! These bananas muffins are a family favorite. I love that they are made with only oats and other wholesome ingredients. They also don’t have that much added sweetener in them (less than a tablespoon of coconut sugar per muffin!) They make a great snack or breakfast on the go—literally like oatmeal in a cup! (A muffin cup, that is) 😉
I hope you’re able to give these a try! If you do, please let me know how you like them in the comments below..I always appreciate your feedback!
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- 1.5 cups Oat Flour*
- ½ cup Rolled Oats
- 2 tablespoons Flaxseed Meal
- 2 teaspoons Baking Powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon, optional
- 1.5 cup mashed ripe banana
- 2 eggs
- ½ - ¾ cup Coconut Sugar, depending on the sweetness of your bananas (can also use brown or raw sugar)
- ¼ cup melted Coconut Oil or olive oil
- 2 tablespoons almond milk
- *You can easily make your own oat flour by grinding rolled oats in a food processor or coffee grinder. Try to grind it as finely as possible until you get a flour-like consistency. Measure out 1.5 cups of the ground flour.
- Preheat oven to 375F. Grease or line a muffin tin with paper liners.
- In a large bowl mix together oat flour, oats, flaxseed meal, baking powder, baking soda, salt, and cinnamon. Add banana, eggs, sugar, oil, and milk. Let sit for a few minutes while you make the streusel topping so the oats can soften.
- To make the streusel, combine oats, nuts, sugar, and cinnamon. Mix in the coconut oil until evenly incorporated.
- Fill each muffin cup two thirds full. Should make 12-14 regular sized muffins. Top the batter with a sprinkle of oat streusel. Bake in the preheated oven for 15-20 minutes (depending on your oven) or until muffins are golden brown and tops are firm. Coconut sugar causes baked goods to become slightly browner than regular sugar will. Don't be alarmed at the darker color of inside/outside of the muffins.