Last week we weren’t monkey’n around, I went to the grocery twice to pick up bananas. This week I bought double and can you guess what happen..
Perfect time to blend a couple up in Mason’s oatmeal and make some muffins!
I wanted to make a recipe that didn’t include oil or white sugar. Replacing the oil with yogurt and banana and the the sugar with honey makes these muffins are pretty dense. If you like you can add chocolate chips or nuts to break up the texture. This can be made into muffins or into a bread.
1 2/3 cups all-purpose flour ( I use oat flour)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 medium very ripe bananas, peeled
1/3 cup honey
1/3 cup plain greek yogurt
1 1/2 teaspoons vanilla extract
1 cup chocolate chips or nuts ( optional )
Preheat an oven to 350°F. Grease an 8 1/2-by-4 1/2-inch metal loaf pan or your muffin pan.
In a bowl, using a wooden spoon, stir together the flour, baking powder, salt and baking soda. In a large bowl, smash the bananas with a fork. Add the honey, yogurt, eggs and vanilla and beat with a spoon until well blended. Add the flour mixture to the banana mixture and stir just until blended. ( Add chips or nuts now if you choose)
Scrape the batter into the prepared pan, spreading it evenly with a spoon. If making muffins, I used a ice cream scoop to scoop the same amount for each muffin. Put the pan in the oven and bake until a toothpick inserted into the center of the bread comes out clean but crummy, about 45 minutes ( 20-25 min for muffins). Set it on a wire cooling rack and let cool for 20 minutes. Enjoy!
Mason hated the banana oatmeal, do you like banana oatmeal?