I make muffins. For lunch boxes, for impromptu visitors, for weekend breakfast in bed, for snacks on hikes and for other such occasions. This recipe for organic banana oat muffins is my latest, and most successful experiment with making healthy muffins that are just scrumptious. I gave a batch of these muffins to one of my lovely neighbors. Later that day, she came especially to my house to thank me again and ask for the recipe. So, here it is.
This recipe for 12 regular muffins, or 18 ‘treat’ muffins. To better fit into the flatter lunch boxes, I tend to divide the batter into 18 smaller muffins. When using the regular-sized paper liners, the muffins turn out flatter and they fit better into my flat sandwich boxes. ! Then, when you serve it with an extra paper liner around the one you use for baking your muffins, you serve up pretty edible muffin ‘flowers’. (Saves you from needing calorie-loaded icing on top, keeping things easy and healthy, while elegant.)
Easy Organic Banana Oat Muffins
Ingredients List
1 1/4 cups plain organic flour
1 1/4 cup organic oats (* I cut these lightly with a long knife on my bread plank but I’m not sure that that was necessary. I suppose you can cut these in a coffee grinder as well)
1/2 cup white sugar (I’ll replace this with 1/3 cup of organic brown sugar next time)
2 teaspoons baking powder
1 teaspoon baking soda
1/3 teaspoon salt
2 small organic eggs or 1 large egg
3/4 cup organic skim milk
1/3 cup softened organic butter (not in picture)
1/2 teaspoon vanilla extract (* Add slightly more you want extra flavorful muffins)
1 1/4 cup mashed organic bananas (* Add up to 1/2 cup more if you want extra flavorful/healthier muffins)
1/4 of a large organic apple like a Granny Smith, cut into tiny pieces. (* Adds a touch of freshness and moisture to the muffin. )
Note: by using organic produce, your muffins will be that much more healthy. It will be worth the effort over time. Organic products are not always as easily available as regular food supplies, but it’s worth finding that organics isle in every supermarket you visit. So that you’ll know what they have for next time.
Prep/Cooking time: I whipped these up in half an hour, start to finish.
Directions
Step 1: beat the sugar and butter till well mixed.
Step: Progressively, mix in the egg(s), flour, oats, baking powder, baking soda, salt, and vanilla.
Step 3: Combine the mashed bananas into the mixture.
Step 4: Fill your paper cupcake liners with the batter and pop your tray in the oven.
Step 5: Bake at 400F F (205C) for about 20 minutes (till done). If you, like me, like to use this recipe for 18 mini-muffins instead of 12 full-sized muffins, then be sure to shorten your baking time to about 12-15 minutes.
And there you have it. Enjoy!
