Banana Oatmeal Muffins
Ingredients
Wet Ingredients
-
4
large
overripe bananas, mashed
-
3
large
eggs
-
1
cup
buttermilk
-
½
cup
melted ghee
Dry Ingredients
-
2½
cups
whole wheat flour
-
2
cups
rolled oats
-
1
tbsp
baking powder
-
1
tbsp
baking soda
-
1
tbsp
ground cinnamon
-
½
tsp
salt
Add-ins
Optional Garnish
-
3
tbsp
rolled oats
-
3
tbsp
finely chopped walnuts
-
1
tbsp
melted ghee
-
1
tbsp
unpasteurized honey
-
½
tsp
ground cinnamon
Instructions
- Preheat the oven to 400°F and line a 12 cup muffin pan with paper liners.
- In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt; mix well and set aside.
- If using the garnish, mix the rolled oats, chopped walnuts, melted ghee, honey, and cinnamon together in a small bowl and reserve.
- Mash the bananas in a large bowl until smooth.
- Add the eggs to the mashed bananas and mix well.
- Add the buttermilk and melted ghee, mixing until fully incorporated.
- Add the dry ingredients and mix until just incorporated, then fold in the chopped walnuts.
- Scrape the bowl to ensure all dry ingredients are mixed in.
- Divide the batter among the muffin cups, mounding higher than the cups.
- If using, spoon the reserved garnish over the tops of the muffins.
- Bake for 20 minutes or until a toothpick comes out clean.
- Let the muffins cool for a few minutes in the pan before transferring to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
12 extra-large muffins
Calories
394
Total fat
22g
Total carbohydrates
44g
Total protein
10g
Sodium
390mg
Cholesterol
70mg
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