If you’ve been reading along here you might think it was muffin season. It seems to be a reoccurring theme of late.
So you’ve got your espresso, but need something to go with it… this is what you are looking for. I mix up the batter before bed and refrigerate either in the big electric thing, or let nature take care of things but setting it outside the door.
This is a very forgiving recipe. I usually use about 3 bananas, enough to equal ~1 cup. If your bananas are large, use less. If you do not have oat flour or whole wheat, just use 2 cups all-purpose flour. Feel free to add what you like, I like walnuts, but I also heard that guava makes a good substitution for the banana. I do not have access to such a thing in my remote part of the world. Let me know if you try it. This can also be made in a loaf pan, just cook about twice as long.
Banana Oat Muffins
Makes 12
- 1 ½ cups all-purpose flour
- ½ cup oat flour or wholewheat pastry flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt, kosher or seasalt
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- 1 egg
- ¾ cup sugar
- 2-3 mashed bananas, depending on size
- 1 tsp vanilla or cognac (optional)
Preheat oven to 350ºF. Line a muffin tin with papers.
In a bowl, whisk dry ingredients. In a larger bowl, mix the egg, sugar, banana, and vanilla. Mix the dry ingredients into the wet. It will be thick.
When combined, either set aside for later or spoon into the muffin pan.
Bake 20-25 minutes until toothpick comes out clean. Enjoy with a hot espresso!
{ 2 comments… read them below or add one }
Lovely muffins, …. I have made these for 3 times now & they never fail me!!
MMMMMMMMMMMM,…
Sophie, I love to hear that! Thanks a bunch