These banana oat muffins are lighter than your typical muffin, but are full of flavor and are perfect to take on the go. My girls devoured them, and they've been great for snacks and desserts as well as breakfast.
Ingredients
1½ cups freshly ground oats (I use my coffee grinder/you can use a blender also)
½ cup all-purpose unbleached flour
⅓ cup sugar
1 Tbsp baking powder
½ tsp sea salt
2 bananas mashed well
1 tsp pure vanilla
½ cup whole milk
½ cup water
2 Tbsp softened or melted butter
1 egg
Instructions
Preheat oven to 400 degrees.
Butter muffin pans.
In a large mixing bowl, mix by hand flour, sugar, baking powder and salt.
Add in bananas, egg, vanilla, butter, milk and water.
Stir until just combined. Batter should be somewhat lumpy. Over-stirring will create a tough muffin.
Using a ice cream scooper, scoop barely one scoop of batter into each muffin tin. Batter will be about ⅔ of the way up the tin.
Bake for about 15-20 minutes keeping a close eye near the end. Muffins are done when a toothpick inserted comes out cleanly.
Cool on a cooling rack. Eat warm sliced in half with a little bit of butter.