It’s summer in New England which means that our weather has changed to incorporate heat & humidity on the regular, thus speeding up the decomposition process for our room-temperature fruits and veggies. Bananas are no exception to this, and when they turn completely brown I pop them into a container and store them in the freezer until I get a hankering to bake something with bananas in it. This muffin recipe is not your standard sweet, dense banana bread. The crumb on these muffins is light and fluffy thanks to the oat flour, and the sweetness is minimal. The muffins toast up beautifully and are really lovely with a little smear of butter.
Yield 12 standard muffins
- 1 cup / 145 grams whole wheat flour
- 1 cup / 120 grams oat flour
- 1/4 cup / 25 grams old-fashioned oats (plus extra for sprinkling on top)
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fine grain sea salt
- 1 cup / 300 grams packed mashed ripe banana (2-3 large bananas)
- 2 eggs
- 1/2 cup maple syrup
- 1/3 cup canola oil
- 1/4 cup whole milk
- Preheat oven to 350 degrees F. Grease a standard sized muffin tin with butter or cooking spray or line with liners and set aside.
- In a medium bowl, combine the wheat & oat flours, ¼ cup of oats, baking soda, cinnamon, and salt.
- In a large bowl, beat the mashed bananas, eggs, honey, canola oil, milk, and vanilla. Add the dry ingredients and mix until fully combined, taking care not to over-mix.
- Divide the muffin mixture evenly into 12 muffin cups. Sprinkle the muffin tops with rolled oats. Bake muffins for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.