Since we are cooped up at home a lot these days, I’ve been baking more than usual in part to entertain the boys. On a recent rainy day, we wanted to bake something warm, but were out of flour. But then I found this recipe by my friends Sonja and Alex at A Couple Cooks, and it really hit the spot! You make the whole thing in a blender, then pour directly into the muffin tins, so there is minimal mess and great to make with little kids.
The only adaptations we made to their recipe is that we used agave instead of maple syrup, skipped the allspice, and used olive oil (since I didn’t have anything else). We topped them with oats and dried cherries, and they came out just delicious!
Healthy Banana Bread Muffins
reprinted with permission from A Couple Cooks- click here for their original recipe
3 large very ripe bananas (1 1/2 cups mashed)
2 large eggs
2 cups rolled oats, plus more for topping
1/4 cup neutral oil (sunflower, vegetable or grapeseed)**
¼ cup pure maple syrup
1 tablespoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice (optional)
¼ teaspoon kosher salt
Preheat the oven to 350F.
Place all ingredients in a blender, breaking the bananas into pieces as you add them. Blend everything on high for a minute or two until a smooth batter forms.
Place 8 to 9 muffin cups into a muffin tin and pour the batter divided evenly between the cups; the amount of muffins will depend on the size of the bananas and type of oats*. Sprinkle the tops with extra oats and gently press them down.
Bake for about 30 to 35 minutes* until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated or frozen.
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Click here for their recipe with extra tips. Their site, A Couple Cooks, has tons of plant-based recipe ideas, check it out!
Happy quarantine-baking!
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2022 update! I have made the muffins so much in the last 2 years that I have the recipe taped to the inside of my cupboard. Find this recipe adapted 3 ways in my latest cookbook, The Forest Feast Road Trip.