Wednesday, August 3, 2011

Banana Oat Muffins

On my last day off I made Banana Oat Muffins since I had some extremely ripe bananas sitting in our fruit bowl. I'm on the search for a healthy version of banana bread that still tastes amazing and these were pretty close. I only changed a few things:

I used two bananas and I used more flour than the recipe called for to make up for it.  I also omitted the allspice and cardamom, and only used cinnamon.

2 very ripe bananas
1/4 cup yogurt (I used Greek)
2 tablespoons agave syrup
1 egg
1 tablespoon olive oil

1/3 cup quick cooking oats or coarse oatmeal
2/3 cup whole wheat flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon

Preheat oven to 350 degrees. Line muffin tin with oil or muffin liners. 
In a bowl, mash the banana. Add yogurt, eggs, agave syrup and oil. Stir until well combined. Set aside.
In a separate bowl stir together all dry ingredients. Gently fold wet ingredients into dry ingredients. 
Pour batter into muffin tins. Bake for 18-20 minutes.

My favorite part...the taste testing! With a cup of tea and butter on the steaming muffin, it passed my test.

1 comment:

Copyright © Honey & Brie • Template by mable+mint