This recipe yield 6 muffins.
My dad came to visit and ended up staying with me now for just over 2 months. He won’t be going anywhere soon. Now, that I have a guinea pig for all my recipes, I am excited. I love baking, although it can be pretty difficult to stick to a recipe, cause I also love experimenting, so sticking to one recipe can be a bit boring.
I bake twice a week now, bread, muffins, cake and some other savory stuff. But my dad has this diet restriction that he can’t eat too much protein, he is fine with sugar, so I got to try baking things using oatmeal and banana as the base of every treats for him. I baked this same recipe more than a handful of times now, I used oat flour for a few times just to be healthier. Also gluten free! But the muffins ended up being a lot more dense than using all purpose flour.
So yeah, if you want fluffy and airy muffins, you can replace the oat flour with all purpose flour, but if you don’t mind the dense texture and want to be 100% free of gluten, using oat flour produced some great muffins treat as well.
Ingredients:
3/4 cup instant oatmeal (rolled or quick cooking can be a great substitute)
1/2 cup + 2 tbsp oat flour
1/4 cup light brown sugar
1/2 tsp baking soda
3/4 tsp baking powder
1/2 tsp cinnamon powder
A pinch of nutmeg
2 ripe small bananas -skin off
1 small egg
2 tbsp coconut oil
1/3 cup chocolate chips -optional
Instruction:
- Preheat the oven to 350F and grease the muffin pan lightly.
- In a large bowl, combine all the dry ingredients (oatmeal, flur, sugar, baking soda & powder, cinnamon, nutmeg)
- In a medium bowl, using a fork, press the banana until well mashed. Then add an egg, stir until the mixture is well combined before adding the oil. Give a good stir, making sure the wet ingredients are blended together.
- Add the wet ingredients to the dry ingredients bowl and stir them together until just combined. Add the chocolate chip -if using and give another stir.
- Spoon about 1/4 cup of the batter into prepared muffin pan and bake in the preheated oven for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Enjoy!