2 ½ cups old fashioned oats (1.5 cups ground, 1 cup whole)
2 Tablespoons old fashioned oats for muffin tops
2-3 large overripe bananas (or 1 cup applesauce)
2 large eggs, lightly beaten
⅓ cup honey
¾ cup milk
2 teaspoons real vanilla
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
Preheat oven to 325 degrees. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cook to room temperature. If you are in a hurry, you can skip this step, but toasting them adds to the flavor.
Divide the oats into portions of 1.5 cups, 1 cup and 2 Tablespoons.
Turn oven heat up to 350 degrees.
Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour-like consistency.
Mash bananas wel, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
Add eggs, honey, milk and vanilla. Mix to combine.
Add dry ingredients (including the oats and 1 cup whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
Optional: fold in ½ cup fruit, raisins or nuts.
Scoop into muffin tins, lined with muffin wrappers (makes 14).
Sprinkle muffin tops with 2 Tablespoons of reserved oats and press lightly to make sure they stick.
Bake at 350 for about 20-23 minutes, or until toothpick inserted in center comes out clean. Enjoy!
No comments:
Post a Comment