Please note that this recipe is not AIP/Paleo. However, I’m looking forward to changing the recipe and making compliant soon.
I came up with this recipe when I was pregnant. I was craving sweets and fruit. I kept coming up with different ways to incorporate fruit into meals. This muffin really hit the sweet spot for breakfast, snacks or dessert.
Oats are supposed to help keep your milk flowing when you’re a new mom. Now that I’ve got a little one to feed, these muffins will be perfect for breakfast. I’ve got a great Banana Bread Oatmeal recipe but I’ve found that foods you can eat with one hand, at room temperature while bouncing a baby are important when you’re caring for a newborn.
I love love love my leopard print muffin cups. I think they match the type of muffin quite well. I found them at my grocery store but they are also available online at Amazon.
Banana Oat Muffins
Healthy (ish) muffins made with lots of oats and chunks of banana.
- Yield: 12
- Category: Muffin
- Cuisine: American
- 1 cup Milk (non-dairy milk can be used)
- 1 cup Quick Oats plus 3 tablespoons
- 1 cup Flour
- 1 teaspoon Baking Soda
- 1/4 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Cloves
- 3-4 Bananas, 1/4 cup mashed plus 1 cup chopped (cubed)
- 3/4 cup Brown Sugar
- 3 tablespoons White Sugar
- 1/4 cup Butter (non-dairy butter can be used), softened plus 2 tablespoons, cold
- Heat oven to 400 degrees.
- Coat a muffin tin with cooking spray or line with paper liners.
- In a small bowl, combine milk and 1 cup oats then let soak for 5 minutes.
- In the meantime, combine the flour, baking soda, baking powder, salt, cinnamon, and cloves in a medium mixing bowl then stir.
- In a large mixing bowl, combine the mashed banana, 3/4 cup brown sugar, butter, and finally the milk and oat mixture then stir to combine.
- Slowly add the flour mixture into the wet ingredients and stir until just combined.
- Fold the chopped bananas into the batter until just combined.
- Combine 3 tablespoons oats, 3 tablespoons white sugar and 2 tablespoons cold butter in a small bowl and stir with a fork until crumbly then set aside.
- Pour equal amounts of the batter into each muffin.
- Top each muffin with about 1/2 tablespoon of the oat and white sugar mixture.
- Bake for 18-20 minutes.
If you make this recipe, be sure to snap a photo and hashtag it #FOODFASHIONANDFUN. I’d love to see what you make!