Banana Oat-Nut Muffins Recipe

Banana oat-nut muffins

Banana oat-nut muffins

I love trying new, inventive ways to make a basic recipe extraordinarily delicious, and healthy. As for these muffins, they came out exactly as planned – nutty, robust banana flavor, and a wholesomeness achieved from using whole wheat pastry flour and rolled oats.  I think next time I might even forego the egg and use applesauce instead, or toasted walnuts instead of pecans and almonds.  Either way, everyone will love them.

I made these one morning after looking at two very ripe bananas and thinking, these would be great in some sort of bread, like muffins! I used some not so common ingredients in this version of banana nut muffins, like coconut oil as a replacement for butter, agave nectar instead of sugar sweetener, and a mix of two flours, almond flour and whole wheat pastry flour.

Banana oat-nut muffins

Banana oat-nut muffins

Ingredients

  • 1/4 cup warm virgin coconut oil
  • 2 eggs
  • 2 very ripe bananas (mine were black, but not mushy)
  • 1/2 cup agave nectar
  • 1/4 cup brown sugar, or cane sugar
  • 1 cup almond flour
  • 1/2 cup whole wheat pastry flour
  • 1 cup rolled oats
  • 1/2 cup chopped pecans
  • 1/2 cup chopped toasted almonds
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • pinch of salt
Banana oat-nut muffins

Banana oat-nut muffins

Directions

  1. Mash bananas
  2. Mix in eggs, agave nectar, coconut oil, and brown sugar
  3. In a separate bowl, combine your flours, baking soda, baking powder, oats, and a pinch of salt
  4. Incorporate all ingredients together, then add in your nuts (do not over-mix)
  5. Spoon batter into a paper lined muffin tray, filling a little more than halfway
  6. Top with oats and chopped nuts
  7. Bake for 15-20 minutes or until toothpick runs clean when poked inside the middle of one muffin
  8. Makes 16 large muffins or about 24 small muffins, depending on how deep you fill your muffin trays with batter.
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3 Comments

  • Posted March 18, 2009 at 9:45 AM | Permalink

    Hey there! The muffins look fantastic! One question, if I wanted to make them vegan by substituting the egg with applesauce…. how much applesauce would I use? Look forward to hearing from you!

  • eliza
    Posted March 18, 2009 at 10:12 AM | Permalink

    Hi Shelley! For the vegan version, I typically use 1/4 cup of applesauce, but if you want, you can just add another half of a banana as your egg replacement as well. They would both work great! I would love to hear how they turn out!
    ~Eliza

  • Posted April 19, 2009 at 7:47 AM | Permalink

    Wow,this is what I’m looking for,,that is a healthy food This is another kind of Healthy Muffin Recipe By making your own muffins, you can make them in mini-muffin tins or only fill your regular muffin tins half full. You will have a healthier portion size.

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