Banana Oat Muffins

Don't forget to follow me on Instagram!

Hi everyone!  How has your week been?  I'm sorry that this is coming a day late.  Y'all know I love muffins.  (If you didn't know that, just click here.)  I especially love banana muffins.  In fact, I already have two banana muffin recipes on my blog!  (Click the link above for those recipes.)

At this point, you might be wondering why I am posting yet another banana muffin recipe.  Well, I have a couple of reasons for that.

First of all, my other two recipes for banana muffins are not gluten-free.  These days, there are a lot of people going gluten-free, and as someone who has been gluten-free before for a minor health issue, I can tell you that a lot of gluten-free baked goods are not up to par with their glutinous counterparts.  (Though these scones definitely are as good as just about any other gluten-full scone out there.)  Without gluten, some baked goods can taste off and have a gummy texture.  Ick 😝!  Also, a lot of so-called "healthy" gluten-free baked goods are rife with empty carbs like white rice and tapioca starch.  These muffins however are different in both the texture and nutrition departments.  The ingredient that 'solves both of these problems?  Oats.  Why?  Their hearty texture helps them stand up to all of the ingredients required in these muffins, so muffins made with them have a pleasant texture.  And unlike many gluten-free baking substitutes, oats are rich in healthy carbs, protein, and fiber, which make them a great choice for nutrient-dense, gluten-free baking.

The other reason that I wanted to share these muffins with you is that they are free of refined-sugar.  Although honey , which is used in this recipe, is not a health food, it is more natural than cane sugar, which is why I like to use it when possible.

I slightly tweaked this recipe to bring you today's recipe.

I'll "see" y'all on Monday!

Banana Oat Muffins

• 3 cups old-fashioned oats
• 1 cup ripe banana, mashed (about 2-3 medium)
• 2 large eggs
• 1/3 cup honey
• 3/4 milk
• 1/4 cup light-tasting olive oil
• 2 tsp. vanilla extract
• 2 tsp. baking powder
• 1/2 tsp. baking sodda
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 1/2 cups muffins, chopped

1.  Preheat oven to 350 degrees F

2.  In a medium bowl, using an electric mixer, beat all of the wet ingredients together

3.  Fold in all of the dry ingredients

4.  Let the matter rest for 10 minutes

5  Grease a muffin tin (you might need 2) and fill each cavity with about 1/3 cup of batter

6.  Bake in preheated oven for 25-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean

7.  Enjoy, storing at room temperature for up to 3 days and freezing for at least a month