Updated: Apr 10, 2020
We always tend to wait days until our bananas are ripe enough to eat. Without realising, they quickly turn super dark and over ripe, making them no longer edible as normal plain ol' bananas. To save you from this, I’ll be showing you a recipe that makes over ripe bananas the perfect ingredient. As much as I looooove banana bread, there's way too many recipes out there, so I decided to switch it up and make some rich and soft banana muffins using ONLY oats as the gluten free flour. Don’t drool yet, we are just getting started.
Why I use Oats
Oats are high in fiber which makes it a good source of carbohydrates that will keep you fuller for longer. I have recently been using them as a main ingredient for my cookies and pancakes and the texture is my superb. I've also created a delicious chocolate coconut granola which you can find the recipe for here. For this particular treat, I blended up two cups of rolled oats into a grainy flour. Important!! You want to make sure it is not a powdery texture because that means you have over blended. The outcome will produce a center that will absolutely melt in your mouth.
I try my best to make my recipes as clean as possible. Substituting dairy products such as butter and milk for things like coconut oil and almond milk. I also rarely ever use refined sugars and my go-to sweetener is maple syrup. Who doesn't love maple syrup? These minuscule changes make a huge difference simply because healthy eating can still be delicious and enjoyed without the feeling of guilt. If you were looking for that then you have come to the right place!
I kept it super simple. With a total of only 5 ingredients, I combined things that will make the batter soft, fluffy, and flavourful. Included among the staple ingredients of the batter was salt, which brings all the beautiful flavours together and cinnamon, which in my opinion, complements bananas perfectly by tuning out all of the earthy flavours from the oat. This in turn will allow you to enjoy the texture of the muffin without the oats being overpowering.
For the prime ingredient, I can't stress enough about how much of a difference the condition of your bananas will make. Be patient with your bananas and use them when they start to show black spots on the skin, not plain yellow and definitely not green. This is a key factor because if your bananas are not ripe enough, you will not acquire that desired sweetness nor banana flavour.
Eggs. Eggs. Eggs. Due to personal health reasons, I have to use low cholesterol eggs so my fat intake remains low, so you will notice my eggs have a deep orange yolk colour, however, you can use regular eggs or substitute it for a flax egg to make it completely vegan.
Vanilla is the new salt, I always add it to my recipes because it tones down a lot of other overpowering flavours and vanilla makes everything better.
For additional sweetness, my automatic go-to is maple syrup but you can use any liquid sweetener that you like. Honey or agave (please note agave is refined) are substitutes that work just as well.
Lastly, for fats, I used coconut oil. I am in the midst of trying to omit all fats and am currently in the works of an oil free version so be sure to subscribe to stay in the loop!
Preheat your oven to 180° C while you prepare the batter.
Combine all your wet ingredients: Mash your bananas and then add yours eggs. Whisk the mixture until the eggs and bananas are properly combined. Add your maple syrup and coconut oil and continue to whisk. Lastly, add some vanilla extract and set the mixture aside while you combine the remaining ingredients.
Combine all the dry ingredients: Mix the oat flour, baking powder, baking soda, salt and cinnamon until it's well integrated and slowly add it to your wet ingredients mixture while whisking. Be sure that everything is combined well with no bits or chunks of oats left. Add your chocolate chips, chopped walnuts or anything you desire and fold into the batter.
For medium sized muffins, use an ice-cream scoop to measure your batter and pour one large scoop per muffin tin.
Lastly, bake it in the oven for 25 minutes. Prior to removing your delicious banana muffins from the tin, be sure not to touch them for at least 15 minutes in order to allow them to cool down. Enjoy!
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Dietary info: Gluten Free, Dairy Free.
Servings: 12 medium muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 2 cups Oat Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda (AKA Bicarbonate of Soda)
- 1/4 tsp Salt
-1 tsp Cinnamon
- 3 Medium Sized Ripe Bananas (must be ripe)
- 1/3 cup Coconut Oil
-1/4 cup Maple Syrup
- 1 tsp Vanilla Extract
Toppings and Fillings
- 3/4 cup Semi-Sweet Chocolate Chips (You can use sugar free/dairy free/dark or walnuts)