Ingredients
Scale
Gathering these ingredients, I often reminisce about trips to the local market with my mum. Picking the ripest bananas and the freshest oats was a ritual that taught me the importance of quality ingredients.
- 1 cup mashed ripe bananas (about 2–3 medium bananas)
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1/2 cup unsweetened applesauce
- 1/4 cup honey or maple syrup
- 1/4 cup almond milk (or milk of your choice)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Optional: 1/4 cup chopped nuts or dark chocolate chips
Instructions
Baking these muffins is like weaving a tapestry of flavors and memories. Each step brings me back to the heart of my childhood kitchen.
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the mashed bananas, applesauce, honey, almond milk, egg, and vanilla extract. Whisk until smooth.
- Add the rolled oats to the wet ingredients and let them soak for about 5 minutes. This step helps the oats soften and blend seamlessly into the batter.
- In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the muffins tough.
- Stir in the optional chopped nuts or chocolate chips if desired.
- Fill each muffin cup about three-quarters full with the batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
