Oatmeal Banana Bliss Muffins

There were a couple of super ripe bananas in my kitchen that were just asking to be baked into a delicious treat. I love banana bread/muffins, and  I wanted to try something a bit different from my standard recipe. I found a recipe in my King Arthur Flour Baker’s Companion for banana chocolate chip muffins. I made eight or so alterations to that recipe and here we are! It may no longer be Muffin-Mania on my blog, but it will always be Muffin-Mania in my heart.

I really wanted an oatmeal muffin, so I pulsed some old fashioned oats into oat flour in my blender. I have SO MUCH wheat bran, therefore, I added some in. If you don’t have or don’t want to use wheat bran, just use a whole cup of unbleached all purpose flour instead.

I used a 50/50 blend of canola oil and coconut oil. You can do the same or just use one or the other. The applesauce is replacing one egg. You can totally use whatever egg replacer you’d like.

These muffins turned out to be just what I wanted. They have a milder banana flavor than my other recipe (which uses, like, two cups of mashed banana) which compliments the oatmeal and date flavors nicely.  I used pecans today. Their buttery quality really amped up the general awesomeness of this muffin. These muffins are moist and delicious and made for a fantastic breakfast in the garden with coffee!

Happy baking, friends!

Yield: 12 regular muffins & 12 mini muffins

Oatmeal Banana Bliss Muffins

  • 1/2 cup organic canola oil or coconut oil (softened)
  • 1/2 cup sugar
  • 2 tablespoons applesauce
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 3/4 cup mashed banana (about 2 medium-size ripe bananas)
  • 1/3 cup vanilla almond milk
  • 1 cup oat flour
  • 3/4 cup unbleached all purpose flour
  • 1/4 cup wheat bran
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup date pieces
  • 1 cup pecans or walnuts, chopped

Gather together all of your ingredients. Preheat your oven to 350°F. Chop up the nuts and dates. Mash up bananas in a medium-size bowl. Set aside.

In a large mixing bowl or the bowl of your stand mixer, cream together the oil and sugar until they’re smooth.

Scrape down the sides of the mixing bowl, then add the applesauce, spices, banana, and almond milk. Mix until well combined.

In a separate bowl, whisk together the flours, wheat bran, baking soda, baking powder, and salt. Whisk/stir in the pecan and date pieces.

Gently stir the dry mixture into the wet mixture. Blend only until it is just incorporated.

Lightly grease a 12-cup muffin pan. Spoon batter into the cups. If you have extra batter, you can also make 12 mini muffins.

Bake for 20 minutes or until cake tester or toothpick inserted into the middle comes out clean. If making mini muffins, check after 15 minutes.

Remove from the oven and let the sit in the muffin pan for 10 minutes. Then turn muffins out onto a wire rack to cool completely.

About to add dry ingredients to wet mixture.
All mixed up.
Ready to bake.
Cooling on the rack.
Looking good.
Time for breakfast!

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