It’s summer in New England which means that our weather has changed to incorporate heat & humidity on the regular, thus speeding up the decomposition process for our room-temperature fruits & veggies. Bananas are no exception to this, and when they turn completely brown I pop them into a container and store them in the freezer until I get a hankering to bake something with bananas in it. This muffin recipe is not your standard sweet, dense banana bread. The crumb on these muffins is light & fluffy thanks to the oat flour, and the sweetness is minimal. The muffins toast up beautifully and are really lovely with a little smear of butter.
Yield 12 standard muffins
1 cup / 145 grams whole wheat flour
1 cup / 120 grams oat flour
1/4 cup / 25 grams old-fashioned oats (plus extra for sprinkling on top)
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 cup / 300 grams packed mashed ripe banana (2-3 large bananas)
1/2 cup maple syrup
1/3 cup canola oil
1/4 cup whole milk
Preheat oven to 350 degrees F. Grease a standard sized muffin tin with butter or cooking spray or line with liners and set aside.
In a medium bowl, combine the wheat & oat flours, ¼ cup of oats, baking soda, cinnamon, and salt.
In a large bowl, beat the mashed bananas, eggs, honey, canola oil, milk, and vanilla. Add the dry ingredients and mix until fully combined, taking care not to over-mix.
Divide the muffin mixture evenly into 12 muffin cups. Sprinkle the muffin tops with rolled oats. Bake muffins for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.