As promised in yesterday’s post, my recipe for the warming winter edition of Marvelous Muffins! I love the banana-maple-oat combination because it just tastes a little like the start of the holiday season, with hints of maple candy made with syrup and snow, and the cinnamon sugar scent that wafts from all Chrismukkah-cookie kitchens. They’re a perfect breakfast or dessert, and so convenient to grab and go if you’re on the move and have an oatmeal craving you just can’t shake but have no time to indulge! So, without further ado…
1 1/2 cups gluten-free rolled oats (I love Country Choice Organic Gluten Free Rolled Oats)
2 large bananas (roughly 8″ long)
2 large eggs
1/2 cup sweetener (I use my brown sugar and Stevia combination but feel free to experiment!)
6 oz 2% plain Greek yogurt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 cup maple syrup
2-3 tsp cinnamon (to taste)
Optional: sometimes I’ll throw in raisins or chocolate chips if I’m feeling decadent. I’m nut-free but if you’re lucky enough to be able to indulge, go right ahead with your favorite kind!
What the muffin batter should look like
1. Chop up bananas lengthwise (in half) and widthwise (into 1/2″ slices).
2. Place bananas in a large bowl with all the other ingredients except optional add-ins.
3. Mix well until the batter is uniform. This should be about 12-15 good stirs. Don’t worry about completely smashing all the banana chunks, just get a uniform consistency. And once the batter is pretty smooth with the exception of banana chunks and oats, stop stirring – overstirring can result in collapsed muffins!
4. Bake at 400 degrees Fahrenheit for 15 minutes.
5. Let cool.
Muffins in the pan – two of them are raisin-topped for a raising-loving friend!
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