Happy Monday! This week's muffin is an updated version from January 2011 (our 2nd Muffin Monday post ever). We've reduced the sugar this time to 1/4 cup due to the sweetness of the bananas; we bet you could leave the sugar out altogether since the bananas are so sweet. Let us know if you try these without the sugar -- we'd love to know what you think!
Whole Wheat Banana Oat Muffins
makes 12 - 18 muffins
1.5 c. whole wheat pastry flour
1 c. rolled oats
1/3 c. organic cane sugar or Rapadura
2 t. baking powder (aluminum free, please)
1 t. baking soda
1/2 t. Celtic sea salt
2 eggs, beaten
1/4 c. melted butter or coconut oil
1/4 c. milk (raw is best)
3 over-ripe bananas, smashed (about 1 c.)
Preheat oven to 400F and grease muffin tin with coconut oil. Measure dry ingredients into a large bowl and mix together. Mix butter together with bananas in a medium bowl, stir in eggs and milk, mixing well. Add wet mixture to dry ingredients and stir just until moistened (don't over mix your muffins!); batter will be lumpy. Fill muffin cups 3/4 full; a quick release ice cream scoop works really well for this! Bake 20 - 25 minutes in preheated oven or until lightly browned; check with a toothpick to be sure they're done. Cool for several minutes before removing muffins from pan and then you know what to do...slather them with lots of butter and enjoy!
Please don't be shy about leaving a comment to let us know you were here! And while you are, please feel free to visit our Muffin Monday page for more deliciously healthy muffin inspiration!
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Sharing with: Pennywise Platter and Tasty Traditions