My obsession with banana and oats is never-ending.
It's just such a yummy combination I wondered how many ways I can combine them in my bakes.
AND! I got to use maple syrup instead of sugar.
So, in other words, this is a HEALTHY recipe with the inclusion of lots of fibre + fruit + no sugar.
I totally approve.
So I tried. I mixed, and I baked. And I am so glad I did.
My kids were happy to eat it with extra maple syrup. It tasted sort of like a pancake muffin.
Here are the instructions on how to make these muffins.
Start by cutting the bananas into chunks. Place them on a baking tray that has been lined with aluminium foil AND is well-greased. Roast them at 200°C for 15-20 minutes, flipping once.
Note: The bananas could have been more brown but I ran out of time. :)
Caramelized Banana Oat Muffins (Makes 12)
Loosely adapted from Pinch of Yum
For the muffins:
4 bananas, peeled and sliced (NOT overly ripe)
1 cup (90g) oats, pulsed through a food processor until coarse flour forms - I used rolled oats
¼ cup + 2 tablespoons (136g) whole wheat flour - I used wholemeal flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon cinnamon -
⅛ teaspoon nutmeg
½ cup low-fat milk
¼ cup (60ml) Greek yogurt
5 tablespoons (70g) melted unsalted butter
2-3 tablespoons raw honey or real maple syrup - I used maple syrup
1 teaspoon (5ml) vanilla extract
For the topping:
⅓ cup (30g) oats - I used rolled oats
1 tablespoon (14g) melted unsalted butter
1 tablespoon (10ml) raw honey or real maple syrup - I used maple syrup
1. Start by cutting the bananas into chunks. Place them on a baking tray that has been lined with aluminium foil AND is well-greased. Roast them at 200°C for 15-20 minutes, flipping once.
2. Transfer the bananas into a bowl and mash with a wooden spoon. Set this aside.
3. In a food processor, pulse the oats until a coarse flour forms.
4. Transfer this into a large bowl. Add wholemeal flour, baking powder cinnamon, nutmeg, and salt. Mix to combine. Set this aside.
5. In a medium bowl, add milk, eggs, Greek yogurt, vanilla extract and melted butter. Whisk to combine.
6. Add the wet ingredients to the dry.
7. Add the mashed bananas. Mix until the ingredients are just combined.
8. Dish the batter into a lined muffin pan. Spoon the oat mixture onto the muffins.
9. Bake at 200°C for 15-18 minutes, until the muffins are slightly springy and spring back when you touch the tops.
10. Cool in the pan for 10-15 minutes before transferring onto a wire rack to cool completely.
Note: You may need to increase the quantity of maple syrup if you prefer muffins that are sweeter. Alternatively, drizzle maple syrup on the muffins just before serving.