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Banana Oat Muffins
Banana Oat Muffins

Before you jump to Banana Oat Muffins recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to banana oat muffins recipe. To make banana oat muffins you need 16 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Banana Oat Muffins:
  1. Prepare 1 cup old fashioned oats
  2. You need 3/4 cup milk (any kind)
  3. Take 3/4 cup whole wheat flour
  4. Use 1/2 cup all purpose flour
  5. Get 1/4 cup ground flaxseed
  6. Provide 2 tsp. baking powder
  7. Prepare 1 tsp. baking soda
  8. You need 1 tsp. ground cinnamon
  9. Get 1/2 tsp. salt
  10. Prepare 1/4 tsp. ground ginger
  11. Prepare 1 cup mashed banana (about 3 medium bananas or 2 large)
  12. Use 1/2 cup brown sugar (or honey or maple syrup)
  13. Take 2 large eggs, beaten, at room temperature
  14. Get 1/4 cup unsalted butter, melted and cooled slightly
  15. You need 1/2 cup chopped walnuts (optional)
  16. Get 1/2 cup dark chocolate chips (optional)
Steps to make Banana Oat Muffins:
  1. Start by stirring your oats into your milk in a large bowl and letting it sit for 1 hour to allow them time to soak.
  2. Once the oats have soaked for at least 1 hour, preheat the oven to 350°F. Line a muffin pan with liners or spray with non-stick cooking spray and set aside.
  3. In a small bowl whisk together both of the flours, the ground flaxseed, baking powder, baking soda, salt, cinnamon and ginger. Set that aside.
  4. Stir in the brown sugar, beaten eggs and melted butter to the milk and oats. Then add the dry ingredients to the wet and stir until just combined. If using an optional add in (such as nuts or chocolate chips) then fold that in now.
  5. Pour the batter into the muffin tins and place the pan into the oven. Bake for 12-15 minutes or until a toothpick inserted into the center of the muffins comes out clean. You'll have a little additional batter left. I made 6 mini muffins with the remaining batter (same temperature for 8 or so minutes).
  6. Transfer the muffins to a wire rack to cool completely. As with most baked banana goods, the flavor of these is much better and more pronounced the next day.
  7. Store muffins covered at room temperature for 3-4 days.

These muffins can be eaten over several days or frozen and enjoyed for up to a month. In a separate bowl, combine the mashed bananas, eggs, vanilla and butter. Add the banana mixture to the flour mixture, stirring just until the dry ingredients are moistened. Spoon batter into greased muffin cups. The bread is delicious–very moist and tender.

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