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Banana Oat Muffins
Banana Oat Muffins

Before you jump to Banana Oat Muffins recipe, you may want to read this short interesting healthy tips about Picking The Right Foods May Help You Stay Fit And Also Healthy.

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If you determine that your health is important to you, you ought to take these tips to heart. Also if you remove all the refined food that you should not be eating anyway, you might find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to banana oat muffins recipe. You can cook banana oat muffins using 16 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Banana Oat Muffins:
  1. Provide 1 cup old fashioned oats
  2. Take 3/4 cup milk (any kind)
  3. You need 3/4 cup whole wheat flour
  4. Get 1/2 cup all purpose flour
  5. You need 1/4 cup ground flaxseed
  6. Provide 2 tsp. baking powder
  7. Provide 1 tsp. baking soda
  8. Use 1 tsp. ground cinnamon
  9. Take 1/2 tsp. salt
  10. Take 1/4 tsp. ground ginger
  11. Provide 1 cup mashed banana (about 3 medium bananas or 2 large)
  12. Prepare 1/2 cup brown sugar (or honey or maple syrup)
  13. Get 2 large eggs, beaten, at room temperature
  14. Prepare 1/4 cup unsalted butter, melted and cooled slightly
  15. Prepare 1/2 cup chopped walnuts (optional)
  16. Use 1/2 cup dark chocolate chips (optional)
Steps to make Banana Oat Muffins:
  1. Start by stirring your oats into your milk in a large bowl and letting it sit for 1 hour to allow them time to soak.
  2. Once the oats have soaked for at least 1 hour, preheat the oven to 350°F. Line a muffin pan with liners or spray with non-stick cooking spray and set aside.
  3. In a small bowl whisk together both of the flours, the ground flaxseed, baking powder, baking soda, salt, cinnamon and ginger. Set that aside.
  4. Stir in the brown sugar, beaten eggs and melted butter to the milk and oats. Then add the dry ingredients to the wet and stir until just combined. If using an optional add in (such as nuts or chocolate chips) then fold that in now.
  5. Pour the batter into the muffin tins and place the pan into the oven. Bake for 12-15 minutes or until a toothpick inserted into the center of the muffins comes out clean. You'll have a little additional batter left. I made 6 mini muffins with the remaining batter (same temperature for 8 or so minutes).
  6. Transfer the muffins to a wire rack to cool completely. As with most baked banana goods, the flavor of these is much better and more pronounced the next day.
  7. Store muffins covered at room temperature for 3-4 days.

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