This week's muffin is a re-post from January 2011 -- our 2nd ever Muffin Monday post. AnnaLynn was only 10 years old back then! Funny how the subtle changes that come with the passing of years aren't so obvious until we take a look at an old photo...my youngest is growing up. Sigh.
But back to today's muffin.
These are a terrific way to use up a few over-ripe bananas that might be sitting in your fruit basket. We're working on a soaked version of these and will share once we get that worked out. In the meantime, go ahead and bake up a batch of these nourishing muffins, and if you don't have any over-ripe bananas, wait a couple days until you do. :)
Whole Wheat Banana Oatmeal Muffins
makes 12 - 18 muffins
1.5 c. whole wheat pastry flour
1 c. rolled oats
1/3 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.)
Pre-heat oven to 400F and lightly 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.
Bake 20 - 25 minutes.
Wait a few minutes before removing muffins to a cooling rack and then enjoy. Yes, with butter. :)
Visit our Muffin Monday page for more tasty, nourishing muffin recipes. Bon appetit!
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Sharing today's recipe with: Tasty Traditions, Healthy 2day Weds., Our Simple Farm, Whole Foods Wednesday, Deep Roots @ Home, Hearth & Soul Hop