At this point, it’s pretty clear to most that if I have bananas turning on the counter, I’m probably going to make banana bread with them – or something similar.
Since we’re not quite into the holiday season yet, I’m lacking in some supplies like all-purpose flour. We buy a large bag from BJ’s Wholesale and at the moment I wasn’t willing to use what’s left on one recipe, so I got creative. I looked through a few recipes and pulled what I liked. Surprisingly, I didn’t want to but nut butter into this batch. I don’t mind doing that, but sometimes it’s ok to just have something a little simpler.
I also have a friend who’s gluten-free, so I’ve been attempting to try newer recipes that he can have when he comes over. These might be a hit for the next brunch.
What You’ll Need
- 2 bananas
- 1 egg
- 1/4 cup almond flour
- 1/2 cup of oats
- 2 tablespoons of honey
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- Walnuts (optional)
- Food processor
- Cooking spray
- Muffin pan
- Pre-heat your oven to 375 degrees.
- Spray muffin tin with cooking spray. You can also use foil muffin holders if you want less mess or another greaser like coconut oil. This step is about preference.
- In a medium bowl mash ripe bananas. Then add egg, honey, baking soda and cinnamon. Mix thoroughly.
- In a food processor, grind down rolled oats. These can be minute or instant, but most importantly they need to be rolled. This will resemble a coarse oat flour.
- Add “oat flour” and almond flour to your banana mixture. Mix well.
- A pour evenly in muffin tin or muffin holders. I used a tablespoon and measured out 10 muffins with about 2-3 tablespoons of batter.
- (Optional) Top with walnuts or pecans or any nuts you’d like with these. You could also top with chocolate chips so they are less likely to sink to the bottom.
- Bake for 12 minutes.
- Immediately place on cooling rack so they don’t continue to bake. This will prevent them from drying out.