Banana, Apple and Oatmeal Muffins
When I have a few too many over-ripe bananas frozen in my freezer, I vow to give these ‘past-prime’ bananas a new life. I make this recipe using the bite-size muffin tin and silicon cups that are reusable and eco friendly. These fun, tasty little bites make for a great breakfast on the go or a pick-me-up afternoon snack.
Enjoy!
Total Time: 20-30 minutes
Ingredients
- 2 ripe bananas, mashed
- 1 organic egg or egg alternative
- 1/4 cup olive oil
- 1/3 cup organic milk, any other milk will work
- 1/3 cup maple syrup
- 2 medium apples, pealed and chopped into small pieces
- 1 cup gluten-free flour
- 1 3/4 cup regular rolled oats or oat groats
- 3 teaspoons baking powder
- 1/4 cup ground flax seed
- 2 scoop hemp protein powder, optional
Pinch of cinnamon (to taste)
Directions:
- Preheat oven to 350F degrees. Silicon muffin cups work wonderfully.
- In a mixing bowl combine bananas, milk, oil, maple syrup and egg.
- Add dry ingredients, flour, oats, cinnamon and baking powder and whisk until well incorporated.
- Fold in apples and cinnamon
- Scoop mixture evenly into muffin cups. If you are using an egg alternative, be sure to press the mixture firmly into the cups.
- Bake for 20-25 minutes or until tester comes out clean.
- Make sure you remove muffins immediately after they are done. Let them cool on a wire rack.
Muffins can be enjoyed for breakfast on the go or frozen for snacks another day.
Original recipe by Myriam