Banana Muffin

I have been trying to incorporate oatmeal into breakfast every day. Trying to make oatmeal interesting other than just oatmeal porridge has been pretty interesting. Check out my other posting here about making chilla from oatmeal.

The following recipe is adapted from Cookie and Kate Healthy Banana Muffins. I completely omitted the sugar and opted for just a few dark chocolate chips topping instead.

Yield : 8 muffins

Ingredients :

2 eggs – room temperature

1 tbs butter – melted and cooled off

¼ c almond milk

2 ripe banana - mashed

¼ c coconut flour (made from unsweetened dry coconut flakes)

1 ½ c oat flour (made from rolled oats)

1 ts vanilla extract

½ ts salt

½ ts cinnamon (optional)

¾ c walnut

¼ c dark chocolate chips for topping (optional)

 

Instructions :

 Preheat oven to 325 F (165 C). Grease the muffin tins or lined with parchment paper.

 Measure all the dry ingredients (coconut flour, oat flour, salt, cinnamon) and put in a medium size bowl.

 Mix all the wet ingredients together (eggs, butter, milk, vanilla extract and mashed banana).

 Pour the wet ingredients mixture into the dry ingredients bowl. Fold them in until they are incorporated. Do not overmix.

 Fold in chocolate chips and walnut if using. Pour into muffin tins. Bake until cooked – about 15 mins. Or check after 15 minutes because everybody’s oven is different. Use tooth pick test to see if muffins are ready to be taken out. Insert a tooth pick and if tooth pick came out clean then muffins are ready.

 Take muffins out and let them cool on cooling rack.