Hey Hey! I'm glad you stopped in to visit the Muffin Mom. Haha (cheesy, right?) I started making this recipe at home for a quick easy, no cook breakfast for my toddler. I was a full time working Mom and she was in daycare, so not every morning I can allot the time to making a full breakfast for her, BUT, we still had to eat right? Of course! This kid friendly banana oat muffin recipe is so easy, that I have absolutely made this in the mornings before she woke up, but ideally, it's great to make these in batches over the weekend that can be refrigerated or frozen to eat during the week. They are toddler approved and my daughter has eaten them by preference for breakfast and lunch snacks.
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How to make Banana Oat Muffins
Ideally you want to mix dry and wet ingredients separately before combining.
Step 1: Mix whole wheat flower, white flour, rolled oats, coconut sugar, baking soda, baking powder, salt, in a a bowl and whisk together.
Step 2: Add mashed banana, egg, milk, vanilla bean paste and liquid coconut oil to a bowl and mix. Coconut oil will solidify in the bowl if the ingredients are cold so if you know you will be making muffins, leave out the cold ingredients ahead of time to adjust to room temperature before making and this should help keep the oil from clumping too much during preparation. Mix all the ingredients together.
Step 3: Combine the dry and wet ingredients in a bowl. Try not to overmix, the batter.
Step 4: Fill your tray with muffin liners or grease the pan if you don't have muffin liners on hand. Fill with batter and bake until the color becomes a little lighter than almond brown.
Bake on 350 degrees for about 15-20mins.
Once the muffins are done, let it cool before serving.
How do I know when it's done?
It generally takes about 15-20 minutes to fully bake these muffins. To know for sure, you can also use the stick test. Use a toothpick or butter knife (whatever you have handy) and stick it through the center of the muffin. When fully cooked, you should be able to pull out with no batter residue.
There you have it! I hope you enjoy this recipe as much as my family does! Check back for more recipe additions from your friendly Muffin Mom. Coming up soon are the recipes for sweet potato muffins, chocolate beet muffins and pumpkin muffins.
Ingredients
3/4 Cup Whole Wheat Flour
3/4 Cup unbleached all purpose white flour
1 cup of organic rolled oats
3/4 cup of coconut sugar
2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
1 egg
3/4 cup of almond milk
1/2 cup of coconut oil
1 cup of very ripe banana (about 2 medium sized bananas)
3/4 teaspoon of vanilla bean paste
(optional) splash of cinnamon and nutmeg
(optional) add 1 cup of blueberries
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