My go to banana oat muffin recipes that can be made for a sweet treat or a healthy breakfast!
Ingredients
*Makes about 18 muffins
Dry
- 1cup whole wheat flour
- 1cup quick oats
- 1tsp baking soda, baking powder, cinnamon, nutmeg
- 1/2tsp salt
- 1cup brown sugar or coconut sugar
Wet
- 1/4cup vegetable oil, maple syrup
- 2tsp vanilla extract
- 2 eggs
- 3 mashed bananas
- 1/2cup plain greek yogurt (0%)
1cup of your favourite nuts, chocolate chips, seeds, or chopped fruit (I made this batch with chocolate chips)
*to make this step easy: place ripe (or slightly over ripe) bananas in the freezer as a whole (with skin). When you want to make this recipe take the bananas out and let them sit on the counter for about 1 hour to defrost.
**these muffins can be kept on the counter for about 1 week or be frozen for about 5 months. I like to freeze the entire batch and just take out a couple muffins each week to avoid them going stale.
Instructions
- Preheat oven to 350˚F.
- Combine all dry ingredients in a mixing bowl. Stir well and make sure there are no sugar clumps.
- In another bowl, mash the bananas.* Once mashed, add the rest of the wet ingredients.
- Combine the wet ingredients into the dry ingredients and stir well.
- Add your favourite treat or keep it plain!
- Spray a cupcake tin or line it with cupcake liners. Fill each cupcake well with about 1/4cup of batter. Once the baking tin is filled, tap the bottom of it lightly on the counter twice to level the batter out. Place in oven on the middle rack. Bake for 20 minutes (give our take a couple of minutes depending on your oven).
- Once baked through (use a toothpick to test – if it comes out without any liquid batter, it is done). Keep in muffin tins for about 5 minutes. Remove muffins from their tins and place on a cooling rack.
- Enjoy!**
The Elderberry Kitchen 