Oatmeal Cinnamon Muffins
This recipe features toasted oatmeal (if you use gluten free oats this is a gluten free recipe), bananas in lieu of oil, and honey instead of refined sugar. If this sounds like a recipe for cardboard, don’t be alarmed! Toasting and grinding the oats results in a smooth muffin with a slightly nutty favor while the fruit and honey provide just enough sweetness to tempt your taste buds.
|2 1/2 cups||old fashioned oats (1.5 cups ground), 2 tbsp unground reserved for muffin tops|
|2 3||large overripe bananas (1 c. mashed) or 1 cup applesauce|
|2||eggs (lightly beaten)|
|2 teaspoons||real vanilla extract|
|2 teaspoons||baking powder|
|1/2 teaspoon||baking soda|
1 Preheat oven to 325. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room temperature. (If you are in a hurry you can skip this step and use plain old fashioned oats, however the toasting adds flavor!)
2 Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
3 Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
4 Add eggs, honey, milk and vanilla. Mix to combine.
5 Add dry ingredients (including both ground and unground oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
6 Optional: Fold in approximately 1/2 c blueberries, raisins or nuts.
7 Scoop into muffin tin, lined with muffin wrappers (makes 14 muffins).
8 Sprinkle muffin tops with reserved oats and a sprinkle of cinnamon, press down lightly.
9 Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.