Directions
It's time for Baking Bloggers again. And this month we're challenged to bake something with Bananas.
It can be sweet or savoury, the only requisite is that some part of it is baked. I originally had a great idea, but it didn't work out, but I'm glad it didn't cause I made something that will probably be repeated a lot. At least in my house. These Banana Oatmeal Muffins with a surprise inside. However, they're not just ordinary muffins, these are a powerhouse of flavor, and healthy to boot. Well, mostly healthy. I split them open and added a little butter.They're also a pretty good, stick to your ribs, grab and go breakfast. They're almost gluten free as well. Except for whatever gluten is present in the oats. I have no control over that. I made these, promptly ate a couple then hurried up and froze the rest. And I've been eating them as a quick, healthy and totally delicious breakfast for awhile now.
Away back when, I used to buy Muesli and ate it for breakfast a lot. Then one day I decided to try making muffins out of it, and they were good. I can't find that brand of Muesli anymore, sad sigh. But then I started to think about the ingredients that were in Muesli and this is the result. (I also made some Muesli, and it was good.)
It didn't hurt that when I defrosted the freezer I found all kinds of almost forgotten goodies in it, including some bananas that had been frozen for awhile. I didn't have to go and buy any. Did you know you can just freeze them whole, in the skin? Well, you can. Take them out of the freezer, just let them defrost for a few minutes and then peel them. Just don't let them defrost all the way, it can get a touch messy, trying to get the peels off. I also found some blueberries and blackberries I'd cooked up a little so I added some of that to the muffins as well. The only sweetener in both the muffins and filling is Agave Syrup. If you'd like to join in on the fun, Sue of Palatable Pastime is our hostess and you can send her a message via her FB page or her email. Deliciousness will ensue. Print
Banana Oatmeal Muffins
Yield: 12 Muffins
Author: Sid's Sea Palm Cooking -
Prep time: 5 MCook time: 40 MTotal time: 45 M
These are a hearty, stick to your ribs, keep you going for a few hours breakfast muffin.
Ingredients:
3-4 bananas- mushed up
2 eggs
3/4 cup gluten free flour
2 1/2 cups quick oats
1/4 cup dried cranberries
1/4 chopped roasted Almonds
1/4 cup flax seeds
2 tablespoons Agave Syrup
2 teaspoons baking powder
1/2 tsp. salt
Filling - Optional
1/2 cup blueberries
1/4 cup blackberries
1 tsp. cornstarch
1 tablespoon agave syrup
Instructions:
Muffins
Preheat oven to 350 degrees and grease a 12 cup muffin tin.
Mix the bananas and eggs together. Add the gluten free flour, baking powder, salt and mix in. Then add the oatmeal, cranberries, almonds, agave syrup and flax seed, combining well.
Using a scoop, place equal amounts of the filling into the greased muffin tin.
If you do the filling, then place a teaspoonful or so of filling in the center of the muffing and dollop a little more of the batter on top.
Bake at 350 degrees for about 40 minutes or until the tops are lightly browned.
Filling - optional
Combine all the ingredients and place into a small pot over low heat and let come to a boil, then turn off the heat and set aside.
Created using The Recipes Generator
Baking Bloggers
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