Being a creature of habit, I eat almost the same breakfast every single day: oatmeal. I love it for being quick, easy, healthy, wholesome, delicious, inexpensive, and incredibly versatile when it comes to add-ins. That’s a whole lot of plus factors for one single food! Even though I almost always eat oatmeal in the mornings, I like to mix things up when it comes to toppings. Some days I go for chopped apple, cinnamon, and a drizzle of maple syrup, while other days I’m in the mood for classic blueberries & honey, the combo that I always went for when I was little. I love adding raisins, chunks of pear, sliced strawberries, really any type of fruit! My favorite combo, however, is diced banana, cinnamon, and nutmeg. The hot oatmeal warms the banana and you end up with a bowl of hot, sweet, warmly spiced deliciousness. I know, I know, I’m weird. What can I say, I like my oatmeal! 🙂
On the busiest of busy mornings, even oatmeal can be too time-consuming. That’s where this wonderful little recipe comes in! These Banana Oat Flour Muffins are basically a grab-and-go version of oatmeal: chock full of hearty oats and oat flour, a splash of milk, and some add-ins/flavorings of your choice. That’s it!! I made these without any sugar at all (not counting the banana and raisins) and they were still plenty sweet in my mind. Especially if you’re enjoying these for breakfast, the extra sweetness really doesn’t seem necessary. As far as the other ingredients go, just use your favorite oatmeal additions! I of course went for my favorite banana/cinnamon/nutmeg combo, along with a little almond flavoring, but the possibilities are endless: try using unsweetened applesauce in place of the banana, vanilla extract instead of the almond, any type of dried fruit instead of the raisins, or a little peanut butter. You could add a couple tablespoons of cocoa powder for an extra-delicious chocolate version, too! Maybe I’ll experiment with a cocoa/peanut butter/banana edition the next time I make these….and there will definitely be a next time!
Oatmeal-lovers and muffin-lovers alike are bound to LOVE these babies! The muffins also freeze very well, so you can make a big batch and simply grab one out of the freezer in the morning, nuke it in the microwave for a few seconds, and enjoy a quick, healthy, yummy breakfast on-the-go. What more can you ask for?
Banana Oat Flour Muffins
2 cups oat flour
1/2 cup old-fashioned oats
2 tsp baking powder
1/2 tsp ground cinnamon
Pinch of ground nutmeg
1 large ripe banana, mashed
1 cup milk (I used vanilla almond milk)
1/2 tsp almond extract or vanilla extract (optional)
1/4 cup brown sugar*
1/2 cup raisins
1 Tbs brown sugar, packed
1/2 tsp ground cinnamon
Preheat oven to 375 degrees F. Grease a 12-cup muffin tin or line with paper muffin cups. Set aside.
Whisk together the oat flour, oats, baking powder, cinnamon and nutmeg in a large bowl. In a smaller bowl, mix together the mashed banana, milk, almond extract, and brown sugar until well-combined. Pour the wet ingredients into the oat mixture and stir until just combined. Fold in the raisins. The batter will be thick.
Scoop the batter into prepared muffin tins. In a small bowl, mix together the 1 tablespoon of brown sugar and 1/2 teaspoon of cinnamon. Sprinkle over the muffins. Bake for 12-15 minutes or until an inserted toothpick comes out clean and muffin tops bounce back when lightly pressed. Let cool for 5 minutes, then transfer muffins onto a cooling rack. Serve.
Leftovers can be frozen or stored in an airtight container at room temperature.
*You can make these muffins sugar-free by simply leaving out the brown sugar. I made these with no sugar at all except that from the banana, vanilla almond milk, and raisins, and they turned out delicious. However, if you aren’t used to eating less-sweet muffins, I would recommend including the brown sugar.
(Recipe adapted from Happy Herbivore)