I had to make something quickly out of the bunch of ripe bananas that would soon end up going black but I also couldn't make a traditional banana bread because I was out of flour at home. I ended up making an assortment of nutritious and healthy banana muffins with oats.
It’s completely nutritious and healthy seeing as how it uses no flour at all. I baked a dozen regular banana oat muffins, another dozen with no sugar (using vanilla yogurt with splenda) for my grandmother who has diabetes and a third dozen with no eggs (substituting the one egg with a ¼ cup of yogurt).
- rolled oats - 1 and a 1/4 cup
- oat flour - 1.5 cup oats processed in the food processor
- vanilla yogurt - 1/2 cup (sweet yogurt)
- milk - 1/2 cup (I used 2%)
- canola oil - 1/3 cup
- bananas - 2 very ripe
- baking powder - 2 teaspoons
- baking soda - 1 teaspoon
- egg - 1
- walnuts, pecans, almonds - 1/3 cup
- salt - 1/2 teaspoon
- brown sugar - 1/3 cup - if you're using plain yogurt use 1/2 cup
- cinnamon - 1/2 teaspoon
- nutmeg - 1/2 teaspoon
Note*: The oats you will use for this recipe calls for regular rolled oats you use for oatmeal and oat flour (which is basically regular oatmeal oats that you have finely processed using your food processor to get to a granular consistency).
Combine rolled oats, the vanilla yogurt and milk in a bowl and let it soak for 15 minutes; this allows the oats to absorb all the liquids and fluff up.
In a food processor process 1.5 cups of oats along with salt, sugar, nutmeg, cinnamon, baking powder and baking soda. This will grind your oats into the flour and simultaneously combine all the dry ingredients.
In a bowl mash your very ripe bananas and mix in the egg, then add this mix to the rolled oat mix (with vanilla yogurt and milk). Now incorporate the dry oat flour mix from the food processor and lastly add pecans, almonds and walnuts.
Makes 1 dozen delicious and healthy muffins!