More than a month ago, I mentioned my forthcoming book, 750 Best Muffin Recipes. It was due to come out at the end of August, but there was a mishap with a printer, and the date has been pushed back, and back, and back.
But at long last, it really is coming this Friday. Really and truly. All of the hard work is a distant blur of sleep deprivation, nail biting and hair pulling…but also delectable muffin-making. It will be sweet relief to hold the book in my hands this Friday.
I’m very happy, but also very, very sleepy.
In the meantime, I’m holding one of my flourless banana oatmeal muffins. It’s from my breakfast muffins chapter, but oatmeal is too good to save for breakfast alone. Which explains (at least, in part) why I’m nibbling one at 9 o’clock at night as I type with my free hand.
You may have had oatmeal, or banana, or banana-oatmeal muffins before now. But were they made without flour? In a blender? With no added oil? And no added sugar? Ha, I got you! They are so easy to make.
And so delicious, too: tender, faintly sweet, filling, and energizing. They are a blank slate, too, ready for all of your customizations, including berries, dried fruit, nuts, seeds, chocolate chips…you get it. Before I forget, these superfood lovelies are super-frugal, too.
You are going to love them. Your assorted friends will love them. Persnickety family will love them. Your otherwise nonchalant co-workers will love them. And they will all love you when you make them for no reason at all, other than to say, “Hey, I though you might like to have a scrumptious, homemade muffin.”
Here’s to muffins. And oatmeal. And zzzzzz…Print
- 2 large, VERY ripe bananas, peeled
- 1 cup milk (dairy or nondairy)
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 and 2/3 cups rolled oats (certfied GF, as needed)
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- Optional: additional oats for sprinkling on top
- Preheat oven to 350F. Line 12 cups of a standard size muffin tin with liners.
- In a blender, process the bananas and milk until completely smooth. Add the eggs, vanilla and HALF (1 and 1/3 cups) of the oats, baking powder and salt; puree until smooth. Add the remaining oats and baking powder. Pulse until just smooth, and then divide evenly among prepared cups. If desired, sprinkle tops with additional oats.
- Bake in the preheated oven for 13 to 17 minutes until golden brown and the centers spring back when lightly touched with fingertips.
- Cool on a cooling rack for 10 minutes and then remove from tin.
Storage: Store the cooled muffins in an airtight container at room temperature for 2 days, refrigerator for 1 week, or freezer for 3 months.
These are also:
*Low in saturated fat
*Very high in manganese
*Very high in phosphorus
*High in selenium
- Category: Bread, Muffins, Breakfast, Snack
- Serving Size: 1 muffin
- Calories: 105
- Sugar: 3.7 g
- Sodium: 92 mg
- Fat: 2 g
- Carbohydrates: 18.2 g
- Fiber: 2.4 g
- Protein: 4.2 g
- Cholesterol: 28 mg