BANANA OAT MUFFINS
I’ve been trying to become better organized in the galley these days. It’s far too easy for me to get side tracked by yet another tasty something or other to try out. It’s why for a brief time I subscribed to home delivery meals…all nicely packaged with just enough for the two of us…no leftovers…so extra bits and pieces to be stored in the refrigerator either waiting to be used for another recipe or walking itself into the garbage at some point. Another side benefit was that with the meals I chose it forced us to eat plant based at least three times each week. But I really missed the planning so at least for now have abandoned the delivery. I also felt like I was cheating on my goal to shop locally as much as possible.
So I’m starting on a new tack (sailing term for you land folks). Beginning with simple make ahead breakfasts that will feed us for several days. This one is not your usual banana bread type muffin. They aren’t sweet because, well, there’s no added sugar. And for you gluten-conscious people, there’s no flour either. Just good old wholesome.
I tried them out in both a conventional oven and on the stove top in my Omnia. So easy.
They can be a great non-sugary snack with a hunk of cheese. You can serve them freshly baked with a touch of butter and drizzle of maple syrup. Or try them instead of toast with a good old eggs and bacon breakfast.
Banana Oat Muffins
- 2 Cups Oats (the old fashioned kind)
- 3 Ripe bananas
- 2 Eggs
- 3/4 Cups Chopped pitted dates
- 1 Tsp Baking soda
- 1 Pinch Salt
- 1/2 Tsp Cinnamon
- Toss all of the ingredients in a bowl or food processor and blend until well mixed.
- Scoop batter into prepared muffin cups.
- For conventional oven users bake in pre-heated 350 ° F oven for 15 to 20 minutes.
- For Omnia stove top users, place muffins cups on baking pan rack, cover and place on pre-heated base plate for 5 minutes on high then reduce heat to medium and continue to bake for about 15 minutes.
Thanks to a Pinch of Yum for the inspiration.