3 Ingredient Banana Oatmeal Muffins

Preparation

Notes: This recipe makes 3 large muffins or 5-6 small muffins. You can easily double or triple this recipe. Ensure your baking powder is fresh (6 months or less) or your muffins may not rise.

Ingredients

1 cup old fashioned oats

Instructions

Preheat oven to 350 F or 176 C.

Make your oat flour by adding your old fashioned oats to a food processor and blending for 1-2 minutes until a flour has formed.

Making the Batter

Notes: If you desire sweeter muffins, add maple syrup. Letting the mixture sit for a few minutes helps the oat flour absorb the liquid.

Ingredients

2 medium overripe bananas

3/4 cup packed oat flour

1/2 tsp baking powder

1 tbsp water (optional)

1 tsp vanilla extract (optional)

1/4 tsp salt (optional)

1 tbsp maple syrup (optional)

Instructions

In a medium mixing bowl, mash your bananas with the back of a fork until there are no large lumps, ensuring you have about 1 cup.

Add the oat flour and baking powder to the mashed bananas.

Add the optional water, vanilla extract, salt, and maple syrup if desired.

Mix until just combined, but do not overmix.

Let the mixture sit for 5 minutes.

Adding Optional Mix-ins

Notes: These muffins are only subtly sweet without additions. You can also wait to add these ingredients until the batter is in the muffin pan, sprinkling them on top and pressing them in.

Ingredients

1/3-1/2 cup dark chocolate chips

1/2 cup blueberries

1/3-1/2 cup walnuts (chopped)

Instructions

Fold in chocolate chips, blueberries, or walnuts if desired.

Baking the Muffins

Notes: Baking times will vary depending on the size of your muffins.

Instructions

Grease a muffin pan and pour the batter into 3 large muffin tins or 5-6 small muffin tins.

For large muffins: Bake for 20-22 minutes, or until golden brown on the edges and a toothpick comes out clean.

For small muffins: Bake for 16-18 minutes, until golden brown on the edges and a toothpick comes out clean.

Cooling and Serving

Notes: These muffins are naturally very soft and are not cakey like 'classic' muffins.

Instructions

Let muffins sit in the pan for 5 minutes before removing.

Run a knife around the edges of each muffin to loosen and remove from the pan.

Let cool for another 10 minutes on a cooling rack.

Enjoy warm, perhaps with some butter or jam.