Whole Wheat Banana Oat Bread Muffin

 
wwbananamuffin
 

I'm that annoying person you see separating bunches of bananas at the grocery store. Thanks to RC's grocery shopping, there were too many bananas in the house this week. Luckily (for him) bananas can be baked into just about anything, so the real problem is deciding what to do with them. After some debating, I settled on muffins because why the hell not? Muffins are generally easy to make, 1000x better than the store bought version, and the best part: they're portable! I love baking a batch of muffins on the weekends, storing them in the freezer, and reheating one (or two) when I'm in need of a midweek pick me up. 

My only issue with muffins is that they tend to be an indulgence of refined carbs, sugar, and fat. So...I made them healthy(ish). This whole wheat banana oat bread muffin tastes more indulgent than it is, which is absolutely perfect for satisfying a muffin craving.


Whole wheat banana oat bread muffins
(makes one dozen muffins)

Batter:
3 ripe bananas
1/3 cup coconut oil, melted
1/3 cup honey
1/3 cup raw sugar
2 eggs, room temperature
¼ cup milk
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon sea salt
½ teaspoon ground cinnamon
1 ¼ cups whole wheat flour
½ cup oat flour*

Topping:
Old fashioned oats
Raw sugar

  1. Preheat oven to 350 degrees. Grease a standard muffin/cupcake tin with non-stick spray.
  2. In a large mixing bowl, mash the bananas until smooth.
  3. Using a whisk, stir in the melted coconut oil, honey and sugar until fully incorporated. 
  4. Whisk in eggs, milk and vanilla extract.
  5. Ditch the whisk for a wooden spoon. Add the baking soda, sea salt, cinnamon, whole wheat flour, and oat flour to the liquid ingredients. Gently stir the mixture until the dry ingredients are just barely incorporated (there will be some lumps).
  6. Fill each muffin cup about 2/3 full. 
  7. Sprinkle oats and sugar on top of each muffin and place in the oven.
  8. Bake for approximately 20 minutes.

*Oat flour is more hygroscopic than normal flour and helps the muffin retain its moisture. It shouldn't be hard to find, but if you can't locate it in the grocery store, sub it for more whole wheat flour or all-purpose.

(Inspired by Cookie + Kate's Honey Whole Wheat Banana Bread recipe)

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