It wasn’t easy, but I finally did it — I made some baked good without any pumpkin in it! (Still on a big pumpkin kick like I was? Check out my pumpkin protein pancakes, pumpkin greek yogurt muffins, and chocolate chip pumpkin banana bread.)
It’s true. This weekend, I had some bananas that were looking all sad and brown so I decided to take action and make them into something delicious!
I adapted this recipe from Peanut Butter Fingers, but doubled it and made a few modifications. The end result was a delicious, moist, and protein-packed banana oatmeal muffin, perfect when topped with some peanut butter. Mmm!
Banana Oatmeal Muffins
- 1 c. whole wheat flour
- 1 c. oats
- 1/4 c. brown sugar
- 1/4 c. ground flax seed
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. vanilla extract
- 2 bananas, mashed
- 1/2 c. milk (I used unsweetened vanilla almond)
- 1/4 c. plain greek yogurt
- 1/4 c. natural applesauce
- Preheat oven to 350 and place 12 muffin liners in a cupcake tin. Lightly spray with cooking spray.
- In a large bowl, mix all dry ingredients.
- In another large bowl, mash bananas. Once well mashed, add all of the liquid ingredients and mix until well blended with an electric beater.
- Once blended, begin adding dry ingredients slowly until batter forms. Do not overmix!
- Pour batter into muffin liners (about 2/3 of the way full).
- Bake for about 15-18 minutes. Remove from oven and set on wire rack to cool.
How to “level up” this recipe:
- Replace the brown sugar with a liquid sweetener, such as agave or honey. (Note: You may have to adjust the portions for best consistency.
How to “level down” this recipe:
- Not a fan of flaxseed? That’s okay — you can easily leave it out!
- Add 1/2 c. of milk instead of the 1/4 c. greek yogurt.
- Use 4 tbsp. canola oil instead of applesauce.
- As always — live a little. Add in some chocolate chips and enjoy!