Tuesday, September 4, 2012

Banana Oatmeal Muffins


Today's banana treat is a simple and relatively healthy muffin rich with oats and tasty banana goodness.  No flour, just oats make up the texture of this muffin and it's a perfect nuttiness.  By grinding the oatmeal, you get the consistency needed for the muffin texture, but impart a much more substantial flavor than flour.  Combined with the bananas and things like Greek yogurt and cinnamon, and there's a winner. I've made these muffins a few times and like how filling they are, in addition to being delicious.

I pinned this recipe earlier this summer and found that Jess from Keeping up with the Joneses had a really good idea with these muffins.  And they are so easy.  I did add a little cinnamon because I love that flavor with bananas and without any extract, I thought these muffins could use another level of flavor.  I used my blender to make these muffins and I would suggest that when you layer in the ingredients, separate the oats into two parts.  I've got an awesome blender, but 2 1/2 cups of oats without any liquid is a lot to ask of your blender.  It really needs something mushy to help spin the oats around and get everything going.  Otherwise, you'll be stopping every few second to reach in with a spatula and push everything around.  And keep in mind, that without traditional flour, these muffins will stick to even well-greased muffin liners.  I bakes these in a greased stoneware muffin pan without any sticking issues, so you may not need the liners at all.

Banana Oatmeal Muffins


Ingredients
2 1/2 cups oats
1 6-ounce serving plain, fat free Greek yogurt
2 eggs
3/4 cup sugar or equivalent sweetener of choice
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
2 ripe bananas

Combine all ingredients in a blender, putting about half the oats on the bottom and half on the top.


Blend until the oats are smooth.



Divide batter among a well-greased 12-cup muffin pan.


Bake at 400 degrees F for 20-25 minutes or until the tops peak, turn golden and a tester inserted in the center comes out clean


Cool in pan for a few minutes before removing to wire rack to complete cooling.


Store in an airtight container.

Happy Baking,
The Cookie Princess

Printer Friendly Recipe

1 comment:

  1. yum!!! Looks Awesome trying today!!

    ReplyDelete