Monday, January 17, 2011

Muffin Mondays - Banana Oatmeal Muffins

This week's muffin comes to us from Muffins & More by Jean Pare -- a cookbook full of tasty muffin, biscuit, and bread recipes that we've used many, many times throughout the years. Bon Appetit!


Banana Oatmeal Muffins
makes 12 - 18 muffins

1.5 c. whole wheat pastry flour
1 c. rolled oats
1/2 c. cane sugar
2 t. baking powder
1 t. baking soda
1/2 t. sea salt
2 eggs, beaten
1/4 c. melted butter
1/4 c. milk (raw is best)
3 over-ripe bananas, smashed (about 1 c.)

1. Pre-heat oven to 400 degrees and grease muffin tin with coconut oil.

2. Measure dry ingredients into a large bowl and mix together.

3. Mix butter together with bananas in a medium bowl, stir in eggs and milk, mixing well.

4. Add wet mixture to dry ingredients and stir just until moistened (don't over mix your muffins!); batter will be lumpy.

5. Fill muffin cups 3/4 full.



6. Bake 20 - 25 minutes.



Enjoy!



Meet my kitchen apprentice:



AnnaLynn, the youngest of our five children, enjoys serving her family by baking delicious and nutritious muffins for breakfast each Monday morning. She (and I) would love to hear from you; please let us know if you try any of our muffin recipes!

This is the 2nd installment in what will be, Lord willing, our year-long muffin adventure: Muffin Mondays! 52 Mondays, 52 Muffins. (There are 49 more to come, stay tuned...)

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We're linking up with: Pennywise Platter, Raising Homemakers, Real Food Wednesdays, Tuesdays at the Table, Tempt My Tummy Tuesday, Mouthwatering Monday

Visit these sites for more delicious recipes :)

15 comments:

  1. Is there a difference in raw milk and regular milk out of the fridge? Just checking. :) They look good!

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  2. Hi Becca. :) Just to let you know, you can use regular flour, sugar, oil, or milk in any of my recipes.

    Because Daniel is being treated for many different allergies, including a slight allergy to dairy, we've been trying to use less-processed ingredients in our cooking and baking these days. One of those less-processed ingredients just happens to be raw milk.

    The difference between raw and regular store milk is that raw milk has not been pasteurized or homogenized. It contains all the healthy enzymes and nutrients that are destroyed by pasteurization.

    Homogenization is the process that prevents the cream in the milk from separating (in raw milk, the cream separates and rises to the top).

    People who have a difficulty with dairy can tend to do ok if they use unprocessed dairy products, although this isn't true for everyone. We've seen a huge improvement in Daniel, so we're converting recipes and continuing with what seems to work for us.

    Maybe more of an explanation than you were looking for, but there it is. :) Let us know if you give these muffins a try! We had them this morning, and they were de-lish.

    Blessings,

    Lisa

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  3. Hello! I just discovered your blog from Feasting in Fellowship Friday. I can't wait to try these Banana Oatmeal Muffins, and I'm excited to see the rest of your muffin recipes through the year. :)
    Have a great day,
    Jan at Jewelry4Change
    (I post recipes every week also... this week was Lemon Chicken and Leek Fried Rice.)

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  4. Welcome, Jan, and thanks for joining us. :) Blessings, Lisa

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  5. I made these this afternoon, they were yummy and approved of by my taste testers. we added a few chocolate chips but made no other changes. thanks for posting a yummy and healthy recipe

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  6. Janet - Thanks for taking the time to comment! So glad to hear our recipe met with the approval of your taste testers. :) Blessings! ~Lisa

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  7. Anonymous7/08/2012

    Am baking these right now. ;) I tweaked a bit by adding honey, and using part bread flour and whole wheat. I am certain they will be a hit! ;)

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    Replies
    1. Thanks, Anon, for taking the time to leave a comment! Hope you enjoy these as much as we do. :) Blessings, ~Lisa

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  8. This look great and inspired a version with some modifications... the essential elements are there, just substituting to see if I can add some healthy ingredients... instead of butter, coconut oil and applesauce. Added cinnamon because I like it with banana bread. Walnuts because what is banana bread without nuts, really? 6 grain flour, and a bit of chia and hemp seeds for protein and essential fatty acids. Don't know how it will turn out, but they're in the oven now and smell delicious. I figure they'll be a great breakfast muffin throughout the week.

    ReplyDelete
  9. These look great. They inspired me to make my own, with some additions/modifications just to see what would happen...not because I think there's anything wrong with this version, but just because I wanted to increase the nutritional content if I could. Used half coconut oil and half applesauce for the fat. Added nuts because what is banana without walnuts, really? Added some cinnamon because I like the spice with the bananas and walnuts. Added chia and hemp seeds for a little protein and essential fatty acids. I think I could have used fewer eggs with my modifications, but I left it as is for now. They're in the oven and smell great.

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    Replies
    1. Judy, Thanks for leaving a comment! So glad you were able to use our recipe and switch things up to suit your personal tastes and preferences! Isn't that what good cooking and baking is all about? I sure think so. :) I agree with you on the walnuts, but my husband just does not like them, so I defer to him and leave them out... Blessings, ~Lisa :)

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  10. These were so good! I had a few bananas that needed to be used today and this recipe was perfect for what we had on hand. I even have enough to share with a friend!

    Thanks for these great muffin recipes. I am planning on having one muffin morning a week and love the various combinations filled with good ingredients!

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    Replies
    1. Heather, Thanks for taking time to leave us a comment! AnnaLynn and I have a lot of fun coming up with new recipes and variations on our recipes, and we're thrilled whenever people enjoy them. Happy baking, ~Lisa :)

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  11. These are really great muffins, and I love that they get nice and browned in the oven. I have made it twice, once with almost rotten (if that's possible) bananas and once with ripe but not over ripe bananas...definitely preferred the batch with the way over ripe bananas! :) Anyway so good and thank you!

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    Replies
    1. Thanks for taking the time to let us know you enjoyed these! We have a couple waaaay ripe bananas that are being baked up into muffins this very morning. Such a great way to use them up, right?! Blessings and happy baking, ~Lisa & AnnaLynn :)

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Thanks so much for visiting; your kind thoughts and questions are always welcome. :)

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