I swear my husband Mike could live on bananas! He eats at least a bunch a week.
I know it's easy to grab a banana in the morning and run out the door, but I wanted to make a banana muffin that is loaded with fiber, protein and whole foods so he wouldn't be hungry a half hour later.
Diane Carlson from the Conscious Gourmet gave me this great muffin recipe.
I made it "banatastic" to make sure it caught Mike's attention.
*Warning--He ate the entire batch in 2 days!
Read more of my recipes on Heather's Natural Health.
These are really moist. I actually keep them in the refrigerator because they're loaded with fruit.
Here's what you'll need:
-1 cup oat flour
-1 cup rolled oats
-2 teaspoons baking soda
-1 teaspoon baking powder
-2 teaspoons cinnamon
-2 ripe bananas
-1 1/2 cup finely grated carrot (peel off bitter skin)
-2 large tart green apples
-1 cup dried fruit (I like dried cherries or cranberries)
If you want them really sweet, add 1/2 cup pure maple syrup. I like them sweetened with only bananas. You can also add more protein with a cup of chopped walnuts or raw almonds.
1/4 cup unrefined raw coconut oil
1/2 teaspoon sea salt
1/2 cup skim milk
2 eggs slightly beaten
1 teaspoon vanilla
Preheat your oven to 375 degrees. Oil muffin tins with coconut oil.
Combine flour, rolled oats, baking soda, baking powder and cinnamon in a large bowl. Add carrots, apples, dried fruit, and smashed bananas to dry ingredients.
In another bowl, combine oil, salt, milk, eggs and vanilla. Add to dry ingredients and stir until moistened.
Use a 1/4 cup measure to scoop muffin batter into greased tins. Bake for 18-20 minutes or until browned.
Heather Van Nest, Heather's Natural Health