Fresh, healthy snacks is a must have for me. I try to make as many as I can instead of buying store bought cakes or treats that I don’t know what are in them. That said, I still do eat cakes from cafes and my local supermarket, but it’s always a lot nicer making my own – that way I can control what is in them.
JD and I have been dairy free the last three weeks. It’s been a lot easier than we thought. JD is doing it for health reasons and I am just going a long for the ride. I’m not being overtly strict. I am not ready to say goodbye to brie or camembert yet. Beside JD, cheese is my one true love and this .gif sums me up, almost too perfectly.
My dad used to make banana muffins and banana bread when I was younger, I then went on to make as a teen. This recipe isn’t his, but it’s fairly similar. It’s no fuss and that’s why I love it. Dad, if you’re reading, I will make some for you next visit! (Yes, my Dad reads my blog)!
BANANA, OAT AND COCONUT OIL MUFFINS
- 30 mins
- 10 mins
- 6 muffins
- 6 muffins
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup maple syrup or honey
- 2 eggs, preferably at room temperature
- 1 cup packed mashed ripe bananas (about 3 bananas)
- ¼ cup milk of choice (I used soy milk)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon, plus more for sprinkling on top
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- ⅓ cup old-fashioned oats, and extra for sprinkling on top
- 1 teaspoon raw sugar or other granulated sugar, for sprinkling on top
- Pre heat oven to 170 degrees celcius
- In a large bowl, beat the coconut oil and maple syrup or honey together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, fold them in now. I just left mine as I didn’t have anything extra. Someone take me food shopping. I’ve been away!!
- Filling each cup in your muffin tray about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon), followed by a light sprinkling of sugar.
- Bake muffins for 23 to 25 minutes, or until a bamboo skewer inserted into a muffin comes out clean.