Let me tell you why I love these banana-oat muffins:
They are quick and easy to make.
You don’t need to drag your electric mixer out of the cabinet for this recipe. You just need a big bowl, a whisk, and a good masher—like what you’d use to smash your potatoes. Making the batter is quick, and 18 minutes in the oven is all it takes to have piping hot muffins on your table.
They are minimally processed.
Forget your highly processed pantry items! No need for white sugar, brown sugar, white flour or flour of any kind. These muffins are sweetened with just bananas.
They make use of old brown bananas.
I can’t handle seeing old brown bananas on my counter top, and there are only so many brown bananas that I can save in my freezer for smoothies. I love that this recipe makes great use of bananas that are no longer edible.
They are gluten-free.
This recipe is gluten-free, so it’s perfect to share with all of your friends. These days, we all know somebody with allergies, so it’s nice to have a few recipes for baked goods that work for everyone. If you have a gluten allergy/sensitivity, please make sure you are using gluten-free baking powder. Your oats should also be labeled as “gluten-free”. Although oats do not naturally contain gluten, they could have traces of gluten if the oats have been grown next to a wheat field or processed in mill that also processes wheat.
They are guilt-free.
All natural ingredients and no added sugar or flour? I would definitely say that this qualifies as a guilt-free recipe.
And, they are kid-approved.
My kids will actually eat these muffins. I usually sprinkle a few mini chocolate chips on the top of a few of the muffin tins before baking. It adds a little sweetness and feels like more of a treat. Feel free to add your own toppings like blueberries or coconut!
Preheat oven to 400 degrees.
2 ½ cups old fashioned oats
3 brown bananas, mashed
1 ½ teaspoons baking powder
½ teaspoon baking soda
Mix all ingredients together, and divide into 12 muffin tins. Bake for 18 minutes.