I never used to enjoy baking things (even baked oatmeal took me awhile to get the hang of), but I am on a muffin spree lately. Once I learned my ways with baking soda and wet to dry ratios, making oatmeal muffins became a blast.
These were originally intended to be banana-gingerbread muffins. However, after preparing the batter, I realized the banana flavor was completely hidden. To be honest, I wasn’t at all upset about that! I actually preferred a straight-up gingerbread flavor, but I knew (or thought) using bananas as a sweetener would change the flavor, so I decided to be realistic and honest and include banana in the name.
As it turns out, I didn’t have to! You shouldn’t taste the bananas at all if you follow this recipe exactly. I didn’t use the optional maple syrup and found the muffins perfectly sweet and flavorful!
Oh, and one last thing: I made the mistake once of using Blackstrap molasses. Unless you are a hardcore Blackstrap fan who could eat it by the spoonful, do NOT do this! Your muffin will be intense and almost bitter. Just trust me; the nutritional benefits are not worth it. 🙂
What you'll need:
- 1 cup oat flour
- 1/2 cup instant oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp allspice
- 1/2 tsp cloves
- scant 1/8 tsp nutmeg
- 1/8 tsp salt
- 1/2 cup nondairy milk
- 1 mashed banana
- 1/4 cup molasses (mild, NOT blackstrap!)
- 1/8-1/4 cup maple syrup (optional)
How to make it:
- Preheat oven to 350 degrees F and spray muffin tins with nonstick spray.
- In a large bowl, combine first ten ingredients (all the dry ingredients).
- In another bowl, mix together milk, banana, molasses, (and optional maple syrup). Combine dry ingredients with wet ingredients and mix well.
- Fill the muffin tins so they are about 5/6 full. (Note: because the muffins are made with oats, they will not rise as much as conventional muffins.) Top with more instant oats, if preferred.
- Bake in oven for 13-15 minutes. Allow to cool for a couple of minutes before removing from pan.